Honey Glazed Grilled Fruit Salad

Honey Glazed Grilled Fruit Salad

YIELD: Makes 6 to 8 servings


1 large - watermelon

1 - pineapple

1 - honeydew melon

8 - mission figs

1 cup - orange juice

1 cup - honey

2 - limes

pinch of salt - salt

chile fruit seasoning

wooden skewers, soaked in water


Peel and slice watermelon, pineapple and Honeydew into 1 inch chunks and figs in half.

Preheat grill to medium heat and wipe grill with halved lime.

Place cut fruit into large mixing bowl, and pour orange juice over and toss with a pinch of salt. Assemble fruit into kabobs by piercing it through the soaked skewer and stacking the fruit, alternating as you go. Leave at least 2 inches of space on blunt end of the skewer to handle kabob safely while grilling.

Place fruit on hot grill, turning on each side every three minutes.

Remove from grill and drizzle with honey and sprinkle with chile fruit seasoning. Serve warm on the skewer.

Recipe courtesy of Chef Michell Sanchez, Grilling Expert and Owner/Executive Chef of Latin House Grill, made for the National Honey Board