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1 honeydew melon seeded and trimmed
1 cantaloupe seeded and trimmed
4 ripe pears, peaches, or apples seeded skin on
9 (6-inch) long bamboo skewers, soaked in water for 20 to 30 minutes
1 cup Queen Creek Olive Mill Peach White Balsamic Reduction
2 tablespoons Queen Creek Olive Mill Mexican Lime Olive Oil
2 fresh jalapeno peppers, seeds and veins removed and roughly chopped
2 tablespoons red chili flakes
You may substitute any of our Balsamic Reductions in this recipe. Experiment with different fruit and Balsamic Reduction combinations. Fantastic served over a scoop of vanilla gelato or ice cream!
Dice the fruit into 1 1/2-inch cubes. Place the fruit on the skewers, alternating fruits for flavor and visual appeal. Place into a non-metallic shallow pan.
In a blender, add the Peach White Balsamic Reduction, Mexican Lime Olive Oil, jalapeno peppers, and red chili powder. Blend thoroughly, roughly 1 minute.
Pour marinade over fruit kabobs and marinate for at least 1 hour turning kebabs occasionally.
Preheat the grill to low heat and grill the kabobs on both sides until you see brown grill marks and the fruit is warm, roughly 5 to 7 minutes. Remove the fruit kabobs from the grill and brush with the remaining marinade.
Wine Pairing: Riesling
Products Used: Peach White Balsamic Reduction, Mexican Lime Olive Oil