• 50g Kerrygold Pure Irish Salted Butter
  • 2 tbsp Brown Sugar
  • 4 tbsp Fresh Lime juice
  • Pinch of Cinnamon
  • 1 tbsp chopped Mint
  • 2 Apples, peeled & cut into 8
  • 2 large Bananas, peeled & cut into 8
  • 2 Plums cut into 8
  • 4 Kiwis, peeled & cut into 4
  • 16 large Chunks of Pineapple
  • 16 Strawberries
  • For the Passionfruit Cream

  • 4 Passionfruit
  • 225ml Crèmefraîche
  • Finely grated Rind of small Orange
  • 2 tbsp squeezed Orange Juice
  • 1tbsp sifted Icing Sugar
  • Fresh Mint sprigs to decorate


To Make Passionfruit Cream:

Cut the passionfruit in half and scoop out the pulp into a bowl. Beat the crème fraîche until it is smooth and then whisk in the orange rind and juice with the passionfruit pulp and icing sugar so that the mixture remains softly whipped. Spoon the mixture into a small severing bowl, cover with cling film and set aside to chill and firm up in the fridge.

To Make Grilled Fruit Kebab Skewers

Melt the butter in a small pan and stir brown sugar, lime juice, cinnamon and mint. Threat the fruit onto 16 small metal skewers or soaked wooden ones in an attractive fashion then brush all over with the butter and sugar glaze. Put the kebabs onto the grill and cook for 6-8 minutes turning and basting frequently until the fruit begins to caramelize. Serve with the bowl of passionfruit cream. Decorate with mint sprigs if desired.  

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