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Watermelon & pineapple skewers with mint & sumac sugar

Watermelon & pineapple skewers with mint & sumac sugar

Everything tastes better on a stick – and that doesn’t have to stop at savoury. Try Helen Graves’ dessert skewers, where tropical fruits caramelise over the fire, intensifying their flavour. Finish with a simple flavoured sugar made from granulated sugar and the electric zing of sumac. For more ideas, see our watermelon and pineapple recipes. Follow Helen Graves on Instagram. 

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Gluten free
  • Makes4
  • CourseDessert
  • Prepare15 mins
  • Cook5 mins
  • Total time20 mins

Ingredients

  • ½ x 25g pack mint, leaves picked
  • 50g granulated sugar
  • 1 tbsp sunflower or neutral oil. for brushing
  • 2 tbsp clear honey
  • 2 limes, juice of 1, 1 cut into wedges
  • 1 mini watermelon, cut into large chunks
  • 1 large pineapple, cut into large chunks
  • 1½ tbsp sumac

Method

  1. Put the mint leaves and sugar in a mini food processor or spice grinder; whizz until combined. Spread out on a plate to dry a little while you make the kebabs.

  2. Prepare the barbecue for cooking. Once lit, use a piece of oiled kitchen paper and tongs to oil the grill bars and prevent food from sticking.

  3. In large bowl, combine the honey and lime juice with a pinch of salt and mix well, then toss with the fruits and thread onto 4 metal skewers. Grill for a minute on each side, or until lightly charred. Mix the sumac with the mint sugar, then dust over the kebabs to serve.

Nutritional

Typical values per item when made using specific products in recipe

Energy

1,376kJ/ 324kcals

Fat

1.4g

Saturated Fat

0.4g

Carbohydrates

70g

Sugars

68g

Fibre

4.7g

Protein

2.8g

Salt

0g

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