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Recipe details
Grilled Yellow Melon and Blueberry Kebabs with Mascarpone Dip
Warm grilled melon, pineapple, and softened blueberries served with a cool mascarpone dip flavored with honey, lemon, and cardamom.
≈ 133 kcal/100 g · ≈ 478 kcal/serving
35 minEasyFusion
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
yellow melon, peeled and cut into 1-inch chunks120 g
fresh blueberries60 g
mascarpone, fresh/unaged spread75 g
fresh pineapple, cut into 1-inch chunks100 g
honey15 g
lemon juice5 ml
ground cardamom0.5 g
Cookware and utensils
Bamboo skewers, soaked in water
Grill basket or perforated grill pan
Outdoor grill or grill pan
Small bowl
Pastry brush
Directions
01
Soak the bamboo skewers in water for 20 minutes while preparing the fruit.
Products
No products at this step
Action
Soak
Time
20 min
Temperature
Room temperature
02
Stir the mascarpone, honey, lemon juice, and cardamom in the small bowl until smooth.
Products
mascarpone, fresh/unaged spread — 75 g; honey — 15 g; lemon juice — 5 ml; ground cardamom — 0.5 g
Action
Stir
Time
2 min
Temperature
Cool
03
Thread the melon, pineapple, and blueberries onto the soaked skewers, alternating the pieces.
Products
yellow melon, peeled and cut into 1-inch chunks — 120 g; fresh pineapple, cut into 1-inch chunks — 100 g; fresh blueberries — 60 g
Action
Thread
Time
4 min
Temperature
Room temperature
04
Brush the fruit lightly with half of the mascarpone dip.
Products
mascarpone, fresh/unaged spread — 75 g; honey — 15 g; lemon juice — 5 ml; ground cardamom — 0.5 g
Action
Brush
Time
1 min
Temperature
Room temperature
05
Preheat the grill to medium heat, about 200°C/400°F.
Products
No products at this step
Action
Preheat
Time
5 min
Temperature
Grill surface about 200°C/400°F
06
Grill the skewers in the grill basket, turning once, until the melon and pineapple show light grill marks and the blueberries soften.
Products
yellow melon, peeled and cut into 1-inch chunks — 120 g; fresh pineapple, cut into 1-inch chunks — 100 g; fresh blueberries — 60 g
Action
Grill
Time
3 min
Temperature
Grill surface about 200°C/400°F
07
Serve the hot kebabs with the remaining mascarpone dip.
Products
mascarpone, fresh/unaged spread — 75 g; honey — 15 g; lemon juice — 5 ml; ground cardamom — 0.5 g
Action
Serve
Time
1 min
Temperature
Fruit hot; dip cool
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
Saved image, when available