Summer might be winding down, but I’m not ready to give up on summer grilling yet. Pumpkin cakes and apple pies are right around the corner, but I’ll take another few weeks of lighter, fruity summer desserts for now. The kind that take only a few minutes to whip up after an evening bike ride.
These Grilled Fruit Kabobs with Cannoli Dip couldn’t be simpler. Soak some bamboo skewers in water for a few minutes so that they don’t flare up on the grill, then thread them with strawberries and pineapple chunks. While the grill is preheating, stir together some creamy ricotta cheese, crunchy chopped pistachios, mini chocolate chips and a touch of powdered sugar. Quickly grill the fruit skewers until they are warm and lightly grill marked, and then serve them with the luscious cannoli dip.
This recipe is super versatile – you can use just about any type of fruit you like, and whether you even take the time to grill it is up to you. Raw fruit works just as well here. Because let’s face it – it’s all about the Cannoli Dip. Make a batch of this dip and keep it on hand for parties, quick weeknight desserts, or just sneaking into the fridge and dunking a spoon into.
I’m also sharing this recipe over on NeighborFood today, the amazing blog written by my friend Courtney. Courtney is currently on maternity leave, so some of her blogger friends are helping her out with posts while she spends time with her sweet new son, Patrick. If you haven’t checked out Courtney’s blog yet, be sure to click over and check out her delectable recipes, like these Grilled Flank Steak Sandwiches and these Cobb Salad Burgers.
Grilled Fruit Kabobs with Cannoli Dip
- 6 (10-inch) bamboo skewers
- 1 cup ricotta cheese
- 3 tablespoons chopped pistachios, divided
- 3 tablespoons mini chocolate chips, divided
- 2 tablespoons powdered sugar
- 1 pound strawberries, hulled
- 1/2 pineapple, cut into 1-1/2-inch chunks
- Nonstick cooking spray
1. Place skewers in large baking dish and cover with water. Let stand 10 minutes.
2. Meanwhile, preheat grill for direct grilling over medium heat. In small bowl, stir together ricotta, 2 tablespoons pistachios, 2 tablespoons chocolate chips and powdered sugar. Transfer dip to serving bowl and garnish with remaining 1 tablespoons each pistachios and chocolate chips.
3. Alternately thread strawberries and pineapple chunks onto skewers. Lightly spray kabobs with cooking spray.
4. Transfer kabobs to grill and cook 3 to 4 minutes or until lightly grill marked; turning occasionally. Serve kabobs with cannoli dip.