Adapted from: How to Grill by Steven Raichlen (Workman Publishing, 2001)
Method: Direct grilling
Serves: 4

1/2 cup turbinado sugar (sometimes called raw sugar)
1/2 teaspoon cinnamon
Pinch of nutmeg
Chunks or slices of ripe tropical fruits such as mangoes, papayas, bananas,or pineapple (about 20 to 30 pieces)
1 can (14 ounces) unsweetened coconut milk
Sprigs of fresh mint for garnish
Bamboo skewers, soaked in water to cover for 1 hour, then drained
Ice cream (optional)

Combine the sugar, cinnamon and nutmeg in a small bowl. Skewer the fruit on the bamboo skewers, alternating fruits, 3 to 5 pieces on each. Brush with coconut milk, and sprinkle with the spiced sugar.

When ready to cook, brush and oil the grill grate. Arrange the skewers on the hot grate and grill until nicely browned on both sides, 3 to 4 minutes per side. Transfer to plates or a platter for serving, and garnish with mint leaves, if desired. Or serve ice cream in chilled martini glasses (or bowls) and accompany with the fruit skewers.

© 2006 Steven Raichlen | site design Benjamin Wilchfort