Skewered Grilled Fruit With Ginger Syrup


  • ½ cup sugar
  • ¼ cup thinly sliced fresh ginger (don’t bother to peel it)
  • 4 unpeeled bananas (not overripe)
  • 1 small pineapple
  • 1 starfruit (carambola), optional
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      292 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 75 grams carbohydrates; 6 grams dietary fiber; 55 grams sugars; 2 grams protein; 4 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings


  1. Heat a gas or charcoal fire; it should be quite hot, with the rack positioned 4 to 6 inches from the source of heat.
  2. Combine the sugar, fresh ginger and 1/2 cup of water in a small saucepan over medium heat. Bring to a boil, and simmer for 3 minutes. Remove from the heat, and let sit while preparing the fruit. (Refrigerate if you’re not using this right away; it will keep for at least a week.)
  3. Cut the unpeeled bananas into 2-inch-long chunks, and make a shallow vertical slit in the skin for peeling at the table. Peel and core the pineapple, then cut it into 2-inch chunks. If you’re using starfruit, cut it into slices 1/2 inch thick.
  4. Skewer the fruit. Strain the syrup, and brush it on the fruit lightly. Grill the fruit until the pineapple is nicely browned, 2 to 4 minutes to a side. While it is grilling, brush it occasionally with the syrup.
  5. When the fruit is done, brush once more with syrup. Serve hot or warm.

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