Fruit kebabs make a wonderful dessert for a barbecue, or cook them on the griddle and serve with sticky coconut rice.
1 pineapple, peeled, core removed and trimmings reserved
1 papaya, peeled and seeds removed
1 mango, peeled and stone removed
4 kiwi fruit, peeled
1 tsp green peppercorns
1 small bunch mint
1 small bunch basil
1 lime, juice only
12 small wooden skewers, soaked in water for at least 20 minutes
1 tsp vegetable oil
For the fruit brochettes, cut the fruits into 3cm/1¼in cubes and place in a bowl (reserving any pineapple trimmings for the syrup).
In a small pan set over a medium heat make a syrup with the sugar, green peppercorns, half the mint, half the basil, lime juice, pineapple trimmings and 200ml/7fl oz water. Bring to the boil for a minute and then remove from the heat and set aside to infuse.
Pour the syrup through a sieve over the cubed fruit. Add the remaining mint and basil leaves. Leave to macerate for six hours.
Drain the steeped fruit and place two pieces of each fruit on each skewer. Reserve the syrup for the rice.
For the coconut Thai rice, place the rice, coconut milk and sugar in a pan and bring to the boil. Simmer for 15 minutes, or until the rice is cooked, stirring occasionally to stop it sticking on the bottom.
Remove from the heat, stir in the remaining ingredients and leave to cool.
For the fruit brochettes, preheat a griddle pan until it is very hot. Lightly oil the grill pan using a piece of kitchen paper.
Lay the fruit brochettes onto the griddle pan cook for approximately a minute, turning regularly until coloured on each side.
Remove from the pan and set aside to cool to room temperature.
For the sauce, stir all the ingredients together in a bowl and set aside.
On each serving plate make a rectangle of the cooled rice slightly bigger than the fruit brochettes.
To serve, place the fruit brochettes on top of the rice, carefully remove the skewers and drizzle the sauce around.
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