Grilled Strawberry Kiwi Kabobs



10 to 12 ounces hulled fresh strawberries
1 can (11 ounce) mandarin orange segments, drained
1 kiwi, quartered
1 unpeeled red apple, cored and cubed
1/2 honeydew melon or cantaloupe scooped into balls
Fresh wedges of pineapple

Glaze
Juice of 1 lemon
1/3 cup orange juice, freshly squeezed
1 tbsp. cornstarch
2 tbsp. honey
Ground cinnamon, season to taste
3 tsp. chopped fresh mint


In a small saucepan, dissolve cornstarch in lemon juice. Add remaining ingredients, except mint. Stir until mixture thickens; add mint. Place fruit on kabob skewers and paint fruit with glaze. Broil or grill until fruit is cooked through, and lightly browned. Serve immediately.

Yield: 4 - 6 servings