Nutrition Facts
![Calories](/-/media/AHA/Recipe/Recipe-Info-Icons/icon-calories.png?h=26&w=26&sc_lang=en&hash=BB25E1581A028F2570596BEE0AC1A3F6)
Nutrition Facts
Calories | 201 | |
---|---|---|
Total Fat | 4.5 g | |
Saturated Fat | 0.5 g | |
Trans Fat | 0.0 g | |
Polyunsaturated Fat | 1.5 g | |
Monounsaturated Fat | 2.5 g | |
Cholesterol | 0 mg | |
Sodium | 5 mg | |
Total Carbohydrate | 43 g | |
Dietary Fiber | 5 g | |
Sugars | 30 g | |
Protein | 2 g |
Dietary Exchanges
3 fruit, 1 fat
Ingredients
-
1 pound hulled strawberries -
2 cups pineapple chunks -
2 cups watermelon chunks -
2 medium bananas, peeled and cut into thick pieces -
2 tablespoons balsamic vinegar -
1 tablespoon canola oil OR -
1 tablespoon corn oil -
2 teaspoons honey
Directions
-
Soak eight 9- to 12-inch wooden skewers for at least 10 minutes in cold water to keep them from charring, or use metal skewers. Set aside. -
Preheat the grill on medium high. -
Thread the fruit onto the 8 skewers in this order: strawberry, pineapple, watermelon, banana, strawberry, pineapple, watermelon, and banana. Transfer the skewers to a platter or baking sheet. -
In a small bowl, using a fork, whisk together the vinegar, oil, and honey. Using a basting brush, brush about half the vinegar mixture over the fruit to glaze it. -
Grill the kebabs for about 8 to 10 minutes, or until the fruit is caramelized, turning the kebabs several times and basting with the remaining vinegar mixture.
Tip: Choose a firm watermelon that is heavy for its size, with no bruises. cuts, or dents. It should have a yellow spot on it, called the "ground spot."
![Cooking in Color](/-/media/AHA/Recipe/Cookbook-Images/Cooking-in-Color-Cover-LR.jpg?h=328&w=215&sc_lang=en&hash=ED02D20AE4423324BBD1681FC5B0B483)
Cooking in Color
This digest-size recipe booklet includes 27 healthful recipes, all including fruits, vegetables, or both. Each recipe is accompanied by a vibrant photograph, and the recipes are organized by color. Also included is a fruit/veggie storage guide and a fruit/veggie equivalency guide.