Grilled Thai Fruits
Grilled Thai fruits offer a fruity snack with plenty of vitamin C for the immune system.
Ingredients
- 4 stalks lemongrass
- 15 g ginger (1 piece)
- 1 Organic Lime
- 1 tbsp liquid honey
- 100 g small carambola (1 small starfruit)
- 8 physalis
- 200 g papaya (0.5 papayas)
- 100 g fresh pineapple
Instructions
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1.
Wash, trim and cut each lemongrass stalk in half lengthwise.
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2.
Peel the ginger and grate finely.
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3.
Rinse the lime hot, dry it and use a zester to remove very thin strips of zest.
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4.
Halve the lime, squeeze out the juice and whisk it with ginger and honey in a small bowl.
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5.
Wash the carambola, pat dry and slice. Separate the physalis from their husks, wash and pat dry.
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6.
Cut the pineapple into bite‑sized pieces. With a tablespoon remove the seeds from half a papaya; peel the papaya and cut into bite‑sized pieces.
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7.
Line a baking sheet with parchment paper. Skewer the fruits alternately on lemongrass sticks, brush with the lime‑honey mixture and place on the sheet.
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8.
Grill the fruit skewers under a preheated oven grill for 5–8 minutes until the edges are lightly browned, turning once. Sprinkle with lime zest strips and serve immediately.
