Fruit kebabs recipe

Adapted from BBC Food, this super easy recipe is a great way to make the most of your fruit delivery.


And, because it comes with a dreamy, chocolate dipping sauce, there’s no doubt that it’ll satisfy your sweet tooth.


You can have a lot of fun playing around with the types of fruit too - we love adding strawberries and mango, but it works with almost anything.


If you’re looking for a quick and easy dessert that’s a real treat for the tastebuds, this is it!



Nutritional content

Servings: 4 people

Prep time: 20 minutes


Ingredients

2 kiwis, peeled & cut into 4 pieces

2 bananas, peeled & sliced

1 melon, chopped

16 grapes, washed

50g dark chocolate

25g butter

125ml double cream

1 tsp orange zest

1 tbsp orange juice

Preparation

  1. Prep all your fruit as outlined in the ingredients list above, then put the pieces on wooden kebab sticks.

  2. For the sauce, heat a pan of water until it’s barely simmering.

  3. In the meantime, break up your chocolate and put the pieces into a heatproof bowl.

  4. When the water’s hot enough, sit the chocolate bowl on top of the pan, making sure the bottom doesn’t touch the water.

  5. Stir the chocolate occasionally while it’s melting. Then, once it’s smooth, take the pan off the heat.

  6. In the meantime, put the butter, cream, orange zest and orange juice in a separate saucepan. Stir well so everything is thoroughly combined, then heat it through - but do not allow the mixture to boil.

  7. When everything’s hot and well combined, take the pan off the heat and add the melted chocolate. Stir well until the sauce looks smooth and glossy.

  8. Serve this chocolate dipping sauce alongside your fresh fruit kebabs.



Tips

Vegan: To make this dish vegan, just make sure the chocolate is suitable, and use your favourite butter substitute. Rather than using double cream, we recommend using cashew cream instead.


To store: We recommend eating the chopped fruit straightaway, but once the chocolate mixture has cooled down, you can put it in an airtight container and keep it in the fridge for up to 2 days.