Serves: 5
Total Calories: 23
Yield: 18 - 24 kabobs
Combine reserved pineapple juice, mint leaves, and lemon juice. Cut peeled banana and papaya into 1-inch chunks. Marinate fruit in juice for 5 or more minutes. Alternate fruit on cocktail skewers. Serve chilled.
Editor's Extra: Okay to use fresh pineapple. Use more lemon juice to marinate fruit.
Fun Fact: Pineapples can weigh up to twenty pounds, though the average size sold in grocery stores is two to five pounds.
This Hawaiian Fruit Kabobs recipe is from the Recipe Hall of Fame Fresh from the Farmers Market Cookbook Cookbook. Download this Cookbook today.
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