These fruit skewers are coated in Tajín, a Mexican seasoning of lime, chilli and salt which adds a fiery kick to these fruit skewers. If you can’t get hold of it, simply mix the zest of lime with caster sugar, sea salt, crushed chilli flakes, and cayenne pepper or hot paprika. Nothing makes a summer barbecue complete quite like these fresh and delicious fruit kebabs. Refreshment central.
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Serves
4
Mango
Small Watermelon
Apple
Tajin
Serves
4
Mango
Small Watermelon
Apple
Tajin
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Cut away both cheeks from the mango, then use a small knife to cut the flesh of each cheek into a large crosshatch, being careful not to cut through the skin completely.
Step 2.
Use the knife to then slide along the peel, underneath the crosshatched flesh to remove the pieces of mango. Cut away any remaining chunks of mango still attached to the stone.
Step 3.
Cut the quarter watermelon into two pieces, then use the knife to cut away the green rind and discard. Cut the watermelon into pieces the same size as the mango.
Step 4.
Cut the apple in half, then cut away the core. Leaving its skin on, also cut into pieces the same size as the mango and watermelon.
Step 5.
Alternating fruit, thread onto the skewers. Sprinkle the tajin evenly over each of the skewers to lightly coat. Taste and add more Tajín, if you like. Eat straight away or chill in the fridge for added freshness.
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