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Citrus Glazed Fruit Kabobs Recipe
|Vanilla yogurt||8 Ounce (1 Cup)|
|Chopped fresh mint||1 Tablespoon|
|Ground ginger||1⁄4 Teaspoon|
|Packed brown sugar||3⁄4 Cup (12 tbs)|
|Lime juice/Orange juice||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1 Dash|
|Kiwifruit||2 , peeled, halved and thickly sliced|
|Peach wedge||1⁄2 Cup (8 tbs)|
|Apricot wedges||1⁄2 Cup (8 tbs)|
|Plum wedge||1⁄2 Cup (8 tbs)|
|Nectarine wedge||1⁄2 Cup (8 tbs)|
|Thickly sliced ripe banana||1⁄2 Cup (8 tbs)|
|Cubed pineapple||1⁄2 Cup (8 tbs)|
|Cubed peeled mango||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1320 Calories from Fat 24
% Daily Value*
Total Fat 2 g3.7%
Saturated Fat 0.27 g1.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 209.6 mg8.7%
Total Carbohydrates 328 g109.5%
Dietary Fiber 23 g91.9%
Sugars 282.7 g
Protein 17 g33.5%
Vitamin A 102.2% Vitamin C 317.8%
Calcium 56.4% Iron 21.1%
*Based on a 2000 Calorie diet
For the glaze, in a small saucepan, combine the brown sugar, juice and cinnamon.
Cook and stir over medium heat until sugar is dissolved.
Remove from the heat.
On eight metal or soaked wooden skewers, alternately thread the fruit; brush with half of the glaze.
Grill the kabobs, uncovered, over medium-low heat for 12-16 minutes or until lightly browned, turning occasionally and basting frequently with remaining glaze.
Serve warm with yogurt sauce