Menu
Go bananas
Family Features
Bananas aren't just for breakfast
or lunch anymore. By grilling
this popular fruit, you can add a whole new flavor dimension to
a dinnertime recipe and turn a basic dessert into something wow.
Adding bananas to your summer grilling routine is a fun way to eat fruit. You can grill them in their peels while the BBQ coals are
still hot or add peeled slices to a tasty kabob -- it's that simple. From kid-friendly desserts to grown-up dishes with a tropical twist, make it easy on yourself and go bananas on the grill.
For more Dole Banana recipes and serving suggestions, go to www.dole.com/bananas.
To share banana recipes anytime, go to www.facebook.com/DOLEbananas.
Island Kabobs with Tropical Fruit Salsa
Preparation : 10 minutes
Grill Time: 10 minutes
Makes: 4 servings
| 2 | ripe, firm Dole® Bananas, |
| peeled, each cut into | |
| 6 pieces, plus 1 ripe | |
| Dole Banana, peeled | |
| and diced | |
| 12 | chunks Dole Tropical |
| Gold Pineapple | |
| 16 | extra large or jumbo |
| shrimp, shelled and | |
| deveined | |
| 1 | green or red bell pepper, |
| cut into 8 pieces | |
| 2 | tablespoons lime juice |
| 2 | tablespoons olive oil |
| 1/2 | teaspoon ground allspice |
| 1 | mango, peeled and diced |
| 1 | tablespoon chopped mint |
| 1 | Dole Green Onion, |
| minced | |
| 2 | to 3 teaspoons minced |
| jalapeño pepper |
Thread banana pieces, pineapple, shrimp and bell pepper pieces equally onto skewers.
Whisk together lime juice, oil and allspice in small bowl. Brush 2 tablespoons over kabobs.
Combine remaining marinade with diced banana, mango, mint, green onion and jalapeño pepper; place in a serving dish.
Grill kabobs over medium high heat 8 to 10 minutes, turning once or until the shrimp are opaque. Arrange the kabobs on top of the salsa.
For the complete version of the Weekend Menu page, including more great recipes and food talk, see the print edition of the McCook Daily Gazette or subscribe to the Electronic Edition.