Your guest may have had enough of barbecued food after eating the main course, and a fresh fruit salad or some homemade ice cream to follow is often the most refreshing choice. However, fruit does lend itself to being barbecued and the soft flesh of banana is especially delicious when grilled.
Split the whole banana lengthways through the skin, without removing the flesh, and sprinkle orange juice, rum, brown sugar and cinnamon down the middle. Dot the banana flesh with butter, sandwich the fruit back together and wrap it in foil. Grill the banana slowly for about 5-10 minutes, turning the parcel over carefully about halfway through cooking. A variety of other fleshy fruits, such as nectarines and peaches, can be cooked in the same way, but they will need to have their hard stones removed beforehand.
Fruit kebabs are very attractive and cook quickly. Cut a mixture of firm-fleshed fruit into chunks and thread them onto a kebab skewer, choose fruits that have a harmonious mix of colors and flavors. Sprinkle with caster sugar and a liqueur, or the juice and zest of one orange, and leave them to soak for at least 2 hours. Then drain the kebabs, save the marinade, and grill the fruit for 5-10 minutes. Turn them often while they cook, basting with a little marinade.
To serve, arrange the mixed fruit kebabs decoratively onto a platter and pour over the remaining juice.
**
Asian Online Recipes **
