This refreshing recipe combines the natural sweetness of assorted grilled fruits with a delightful drizzle of aged balsamic, creating a perfect harmony of tastes for a delightful summer treat.


  • 1 pound hulled strawberries
  • 2 cups pineapple chunks
  • 2 cups watermelon chunks
  • 2 medium bananas, peeled and cut into thick pieces
  • 2 tablespoons Della Terra cask aged balsamic vinegar
  • 1 tablespoon canola oil OR 1 tablespoon corn oil
  • 2 teaspoons honey


  1. Soak eight 9- to 12-inch wooden skewers for at least 10 minutes in cold water to keep them from charring, or use metal skewers. Set aside.
  2. Preheat the grill on medium high.
  3. Thread the fruit onto the 8 skewers in this order: strawberry, pineapple, watermelon, banana, strawberry, pineapple, watermelon, and banana. Transfer the skewers to a platter or baking sheet.
  4. In a small bowl, using a fork, whisk together the oil and honey. Using a basting brush, brush about half the mixture over the fruit to glaze it.
  5. Grill the kebabs for about 8 to 10 minutes, or until the fruit is caramelized, turning the kebabs several times and basting with the oil and honey mixture. As you serve it, drizzle the kebabs with aged balsamic vinegar.
Tip: Choose a firm watermelon that is heavy for its size, with no bruises. cuts, or dents. It should have a yellow spot on it, called the “ground spot.”


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