Marinatedfreshfruitkabobseasyovenmethod Recipes

Steps:

• If you're starting with a whole watermelon, cut it in half. Cut tip to tip, so that if you turn your half upside down, the tips are barely noticeable at each end. Choose to work with the half that looks the best when you turn it over.
• Using a melon baller, scoop out all of the watermelon into nice bite sized balls, place them on a platter as you go. When you can't make any more balls, scrape the remainder of the watermelon out using a spoon until you have an empty shell (all white), and set the shell aside to let it dry out.
• Once the shell is dried out a bit you will turn the shell over onto a platter, so the cut side is down and you've got a nice half round base to work with. Using a paring knife, cut small X marks or poke holes in rows as you choose across the outside of the melon shell. Space the holes about 2" apart.
• Cut the rest of your fruit into bite sized pieces. You may also choose to use the melon baller on the cantaloupe.
• Once all the fruit is cut up, you can start assembling the fruit onto skewers following any pattern you like. The grapes and berries can act as cute stoppers in between larger pieces of fruit. You may also choose to place a piece of fresh mint here and there. Leave about 3" empty on the bottom of each skewer.
• As you finish each skewer poke the bottom into one of the pre-made holes or x's on your watermelon shell. Before long you'll have the entire melon filled up and looking a bit porcupine-ish. If you need to prepare a little in advance, make the skewers and base and then keep them chilled. Poke the skewers into place once you're ready to serve.

Steps:

• Assemble fruit on sticks.
• Place in large glass pan. Pour the marinade over and let sit overnight.

Steps:

• Cut fresh fruit into bite sized pieces (I use melon, peaches, apples, plums, grapes, etc).
• Mix the orange juice and Splenda together until the Splenda is well dissolved.
• Pour the orange juice mixture over the fruit, cover and chill for several hours.
• This is great for fruit that isn't quite as sweet as you like it, and is very refreshing for an addition to any meal.

Steps:

• For the margarita dip: Place sour cream,cream cheese,powdered sugar,tequila,orange juice,and lime juice in a blender or food processor cover blend until combined.
• Add whipping cream cover and blend until fluffy and mixture mounds.
• Serve immediately or cover and chill up to 24 hours.
• For Kabobs: Arrange small skewers of cake and fruit on serving platter Serve with dip.

Steps:

• If using wooden or bamboo skewers, make sure all the splinters are off of them by rolling two together in your hands, or rub them over each other, as if you are sharpening a knife.
• Cut the fruit that is not already small into 1-inch, or bite-size, chunks.
• First, skewer the strawberry.
• Then, skewer the cantelope or orange.
• Then, skewer the pineapple.
• Then, skewer the kiwifruit or honewdew melon.
• Then, finish the skewer with 2 blueberries on the pointed end. Make sure to push them up fairly high, so they don't slip off.