Tropical Fruit Kabobs with Rum Sauce Video

Sunday, April 1, 2012
You really don't have to live in Florida to get a taste of the tropics. If you have ever been on a tropical vacation then this will be a treat for you. A spiced rum and toasted coconut over grilled fruits, a delicious mind get away. This is just one of those recipes that makes you sing Spring and then will carry you through the entire summer with a smile! I like to fool myself thinking this is a healthy treat shhhhhhhush it's fruit right? 

 Enjoy, relax and watch the video, you will love the drunken fruit!

 1 pound of cubed assorted fruit, pineapple, pear, mango, grapes, kiwi, peaches my favorite is gto use peaches when in season), plum, banana.
Toasted Coconut (place it on a paper plate and microwave every 10 seconds and stir till browned.)
(Optional fruits to us cantelope, melons, can also be used).
8 bamboo skewers, each 8 inches long, soaked in water for 30 minutes or longer then drained 

Rum Sauce:
Juice of 1 orange (about 1/2 cup), strained 
1/2 cup dark rum 
1/4 cup firmly packed dark brown sugar 
3 orange zest strips, each 3 inches long and 1 inch wide 
2 lemon zest strips, each 2 inches long and 1/2 inch wide 
1 whole clove 

Heat your grill and spray the grates lightly will cooking spray.

Meanwhile, make the rum sauce: Combine the orange juice, rum, brown sugar, cardamom, orange and lemon zests and clove in a small saucepan. Bring to a boil over high heat, stirring to dissolve the sugar. Reduce the heat to medium and boil gently until the liquid is reduced by half, about 10 minutes. Remove from the heat and let the sauce steep for 10 minutes. Using a slotted spoon, lift out the whole spices and citrus zests, reserving 2 strips of the orange zest and discarding the rest. Chop the orange zest and stir into the warm sauce.

Thread skewers with fruits (whatever you prefer:  pineapple cube, banana piece, kiwi, grapes, peach,  mango, banana piece and start over if needed.
Using tongs, place the kabobs directly on grill grates,  turning them as needed, until lightly marked on each side, 3 to 4 minutes total. Place on serving dish.  Spoon the warm sauce over the kabobs for each serving. Serve warm garnish with coconut.
Get the taste from the tropics!


  1. Oh, these look excellent, Claudia! The rum sauce makes them even more delicious. Plus they are so beautifully caramelized~

  2. This is lovely. I had something like this in the caribbean. It is a very nice dessert.
    Wish I could come to Florida...
    Take care X

  3. Poking things with spears, fire and alcohol this sounds like a fun recipe to me. I am definitely making this one.

  4. I love grilled fruit and your sauce takes this kebob right over the top. What a perfect side dish on a summers day, luncheon or BBQ.

  5. Dear Claudia, Sounds wonderful. What a beautiful day it is there in sunny Fla.. Blessings my dearest, Catherine xo

  6. I love grilled fruits, and your grilled kabob with the tropical rum sauce is amazing, and sooooo yummy with the coconut, and the rum!

  7. These do look fabulous! Very creative way to serve up some juicy fruit. Also, the rum sauce would be a requirement for this one-yum! Enjoy the day.


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