Cooking fruit on skewers, just long enough to heat the fruit through and slightly caramelise its sugars, is an easy and fun way of enjoying fresh fruit. If you are having a barbecue, cook the fruit kebabs over the charcoal fire – but take care not to char the fruit or leave it too long in the smoke.
1/2 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
1 tablespoon sugar
cape gooseberries to decorate (optional)
For the coulis
2 cups (250g) raspberries
grated zest and juice of 1/2 orange
1 1/2 tablespoons sugar, or to taste
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Soak twelve bamboo skewers in cold water (to prevent them from burning under the grill).
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, push the purée through a sieve to remove the raspberry pips. Taste the coulis and add a little more sugar, if necessary. 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 skewers.
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 them 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 two fruit kebabs on each plate, drizzle around the coulis, decorate with cape gooseberries and serve hot.