- Serves: Serves 4; 1 kebab per serving
1/2 teaspoon grated lemon zest
1 tablespoon sugar
1 1/2 teaspoons grated peeled gingerroot
2 tablespoons chopped fresh mint leaves
12 1-inch watermelon or honeydew cubes (about 4 ounces)
8 whole strawberries
Pour the lemon juice into a small microwaveable bowl. Microwave on 100 percent power (high) for 15 seconds, or until hot. Stir in the lemon zest, sugar, and gingerroot. Set aside to cool.
Stir the mint into the lemon juice mixture, mashing the mint with a spoon to release the flavor.
In a shallow dish, such as a pie pan, gently stir together all the ingredients to coat the fruit completely.
Using 3 watermelon cubes and 2 strawberries per skewer, alternate the fruit as you thread it on four 6-inch bamboo skewers.
- Nutritional Analysis
- Per serving
- Calories Per Serving
- Total Fat
- Saturated Fat
- Trans Fat
- Polyunsaturated Fat
- Monounsaturated Fat
- 2 g
- 8 g
- 1 g
- 6 g
- 1 g
Dietary Exchanges: 1/2 fruit
This recipe is reprinted with permission from the American Heart Association Low-Salt Cookbook, Third Edition, Copyright © 2006 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.