Grilled Melon and Grapefruit Kebab

By corlear

Ingredients

• For the melon cubes:
• 1 lb melon
• For the grapefruit segments:
• 2 pink grapefruit
• To finish:
• 10 leaves fresh mint
• 10 4" kebab sticks
• 2 tbsp virgin olive oil
• 1 oz icing sugar
• Maldon salt

Details

Servings 10

Preparation

Step 1

For the melon cubes:
1. Peel, remove the seeds and cut into ¾" cubes.

For the grapefruit segments:
1. Cut off the upper and lower ends of the grapefruit until you reach the segments.
2. Peel the fruit so that you reach the flesh and there is no trace of the skin or pith, without altering the initial shape of the fruit.
3. Use a really sharp knife to separate the segments from their membranes.
4. Cut off the ends of the segment, so that you only have the central part measuring around ¾".

Final Steps & Preparation:
1. Caramelize the icing sugar in a pan and seal the grapefruit on one side. Make sure that you do not overcook it or it will disintegrate.
2. Seal the melon and 4 sides on the grill.
3. Start the kebab with the melon at the bottom, arranged in such a way that one of the unsealed sides is in contact with the dish and the other one with the mint. Place the mint leaf on top of the melon and then the grapefruit. Push the kebab stick downwards through the grapefruit. Sprinkle Maldon salt and drizzle virgin olive oil over the grapefruit.