Grilled Fruit Brochettes

Ingredients

• 1 pineapple
• 1 papaya
• 1 mango
• 4 kiwi fruit
• 100g/3½oz sugar
• 1 tsp green peppercorns
• 1 small bunch mint
• 1 small bunch basil
• 1 lime
• 12 small wooden skewers, soaked in water for at least 20 minutes
• 1 tsp vegetable oil
• 100g/3½oz Thai sticky rice
• 200g/7oz coconut milk
• 75g/2½oz palm sugar
• ½ lime
• 100ml/3½fl oz sugar syrup from the marinated fruit
• 1 tbsp coconut
• 50ml/2fl oz sugar syrup from the marinated fruit
• 4 passion fruit
• 25g/1oz mango

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Peel the pineapple, papaya and kiwi fruit and cut them into 2.5cm (1in) cubes. Peel the mango and cut the 1 mango into 2.5cm cubes. Set aside the 25g mango for later.

2. Put the fruit cubes in a bowl with the sugar, crushed green peppercorns, torn mint and basil, and the juice of 1 lime. Toss, cover and chill for 30 minutes.

3. Drain the fruit, reserving the syrup. Measure out the 100ml syrup and 50ml syrup for later use.

4. Thread the fruit onto the soaked skewers, alternating the fruit types. Brush lightly with the vegetable oil.

5. Rinse the Thai sticky rice and soak in plenty of water for 30 minutes. Drain, then steam over boiling water for about 20 minutes until tender.

6. Warm the coconut milk with the palm sugar in a small pan until the sugar dissolves. Stir in the steamed rice, cover and keep warm.

7. Grill the skewers over medium-high heat for 2 to 3 minutes per side, turning until lightly charred and warmed through.

8. Toast the 1 tbsp coconut in a dry pan until golden. Warm the 50ml syrup with the juice of ½ lime, the passion fruit pulp and the 25g diced mango.

9. Serve the coconut rice with the skewers, drizzle with the 100ml syrup, spoon over the passion fruit sauce and scatter with toasted coconut.