Pinchos De Frutas Fruit Brochettes Recipes

FRUIT SKEWERS

Steps:

• Using a skewer thread the strawberries, orange slices, kiwi, blackberries, grapes, and blueberries.
• Arrange them on a platter and serve.

BROCHETTES OF MELON, PROSCIUTTO, AND FRESH MOZZARELLA

Steps:

• Puree olive oil, basil and shallot in processor until basil and shallot are finely chopped.
• Can be made the day before and bring out to room temperature for an hour before serving.
• Make round balls from the smaller end of a melon baller, leave at least a half inch around the edges. Hold a toothpick with 2 fingers, stick in a melon ball with the rounded side down.
• Next, roll up a piece of prosciutto and place it on top of the melon ball.
• Then stick in a mozzarella piece at the end.
• Stick the toothpick with the mozzarella side down into the rim of the cantaloupe.
• Repeat until both half of the cantaloupe rims are filled with these little brochettes.
• Can be made 2 hours ahead, cover and refrigerate.
• Divide and pour the sauce into the 2 bowls of the cantaloupe.
• Dip a brochette into the sauce and put the whole thing in your mouth at once.
• Enjoy!

PINCHOS DE FRUTAS (FRUIT BROCHETTES)

Steps:

• Arrange fruit on 4 brochette spears (skewers).
• Sprinkle with sugar.
• Brown under broiler or on your grill until the sugar has burnt slightly.
• Serve.
• Optional: melt chocolate in microwave, stir in cream.
• Serve brochettes on bed of chocolate or covered in it.