Healthy Frozen Fruit Kebabs are Low in Calories and Fat
This is an idea more than a recipe. My fiancé Damon loves frozen grapes. He is particular. He likes to just eat green ones or just eat purple ones. If he mixes them up he says he can’t take pleasure in the qualities of each; that their subtle differences get diluted. They are his nighttime snack of choice and bags of them are in the freezer at all times. I wash and dry the grapes, remove them from the stem and store them in zippered top bags. Frozen bananas are a favorite of mine and all of this led me to think about what other fruit would be good frozen as a hot summer treat. The frozen raspberries were a great addition.
Then, one night while watching a TV movie in the dark I was frustrated by how sticky my fingers were getting from eating the frozen fruit and the idea of the kebabs came to mind. A trip to the store brought something else to light: that there were now more choices than ever when it came to the actual bamboo skewers. The 12-inch size has been standard for me and is my go-to cake tester in the Test Kitchen, but here was also 8-inch and 4-inch. This idea is so simple. Look how the refrigerated grapes are a deep purple and how the frozen ones have that great light, chilly frost on them. So refreshing.
- Grapes, assorted seedless: green, red, purple
- Raspberries, firm but ripe
- Bamboo skewers (we used 8-inch)
- Figure on about 6 pieces of fruit per kebab. Wash and thoroughly dry the grapes. Any water will turn to ice crystals and is to be avoided. Don’t wash the raspberries.
- Thread the fruit on the skewer. Whether you do one kind or mix and match fruit on one kebab is up to you. Take care not to squish the berries.
- Store in an airtight container in which the fruit can lay flat and enjoy directly from the freezer. Store for up to 24 hours. After that the fruit isn’t as pristine looking.
Images: Peter Muka