Tropical Fruit Kabobs with Coconut Ice Cream
For a quick summer fruit dessert recipe, serve banana, star-fruit, papaya, and kiwi kabobs, brushed with cinnamon-honey, on a dish of coconut ice cream.
Ingredients
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2/3 cup honey
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1 3-inch cinnamon stick
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1 medium banana, peeled and sliced
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Lemon juice
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1 star fruit (carambola), sliced
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1 large firm, ripe papaya or mango, peeled, pitted, and sliced
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1 kiwifruit, peeled and sliced
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6 wooden or metal skewers, each about 6 inches long
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Vanilla ice cream
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1/3 cup toasted flaked coconut
Directions
1.
Heat honey and cinnamon stick in a small saucepan over low heat. When hot (but not boiling), remove from heat and set aside.
2.
Peel and slice banana; brush slices lightly with lemon juice to prevent fruit from browning. Add one slice each of banana, star fruit, papaya or mango, and kiwifruit to each skewer. Brush fruit on skewers with the cinnamon-honey mixture. To serve, spoon ice cream into serving dishes; sprinkle with toasted coconut. Top ice cream with kabobs. Makes 6 servings.
Nutrition information
Calories 174, Total Fat 1.6 g, Saturated Fat 1.2 g, Monounsaturated Fat .1 g, Polyunsaturated Fat .1 g, Cholesterol 0 mg, Sodium 3.9 mg, Carbohydrate 42.6 g, Total Sugar 39.1 g, Fiber 2 g, Protein .9 g. Daily Values: Vitamin A 0%, Vitamin C 54%, Calcium 2%, Iron 2%.
Percent Daily Values are based on a 2,000 calorie diet
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