Skewered Grilled Fruit With Ginger Syrup

Ingredients

• 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.
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4 servings

Preparation

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.