Grilled Fruit Brochettes

If you’re trying to introduce more fruit into a diet, these Grilled Fruit Brochettes are a great way to do it. Children love them as they’re on sticks, and the whole family will enjoy making up their own.



½ medium-sized ripe pineapple

2 just ripe, firm bananas

2 ripe but firm pears

4 ripe but firm fresh figs

2 ripe but firm peaches

juice of 1 lemon

4 tsp sugar

cape gooseberries to decorate

Raspberry-orange coulis

225 g (8 oz) raspberries

grated zest and juice of ½ orange

1½ tbsp sugar, or to taste

© Bidouze Stéphane |



- Soak 8 bamboo skewers in cold water for 20 minutes

- Meanwhile, make the coulis

- Purée the raspberries with the orange zest and juice and the sugar in a blender or food processor

- If you like, sieve the purée to remove the raspberry pips

- Set aside

- Preheat the grill

- Prepare the pineapple, bananas, pears, figs and peaches, peeling as necessary and cutting into attractive bite-sized pieces

- Thread the fruit onto the soaked skewers, alternating them to make a colourful arrangement

- Sprinkle the kebabs with half of the lemon juice and sugar

- Grill them for 3–4 minutes or until lightly tinged with brown, then turn over, sprinkle with the remaining lemon juice and sugar and grill for a further 3 minutes or until the second side is   lightly browned and caramelised a little

- While the kebabs are being grilled, pull back the papery skins on the cape gooseberries to form a star-like flower round the fruit

- Place a fruit kebab on each plate, drizzle round the coulis, decorate with cape gooseberries and serve hot

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