It’s summer time…it’s grilling time…and it’s almost Father’s Day! What a combo, if I do say so myself! I have been looking for more and more excuses to use our grill lately – keeping the oven and stove working minimally during these warm months is always a big plus in my house! Thus, these grilled fruit kabobs with fresh whipped cream came to be!
When it comes to making a Father’s Day menu, you KNOW the grill is most likely involved (at least, around these parts it is!!!). Yes, you might make a juicy steak or burgers, some grilled vegetables, and some killer sides, but what about dessert? I say the grill should be involved in that endeavor as well.
Have you ever grilled fruit? At first, it can seem a bit strange to put fruit on the grill…I hear you. But if you don’t experience some grilled fruit at some point this summer, you are seriously missing out. The beauty of grilling fruit is that the heat of the grill caramelizes the sugars inside, creating a whole new depth of flavor for what is otherwise a pretty simple item!
Since my dad isn’t huge on sweets, creating grilled fruit kabobs is just the right option – you get a bit of sweetness to finish your meal, but they aren’t as “dessert-like” as a cake, brownies, a pie, or the like. They are a refreshing way to end the day!
The beauty of these grilled fruit kabobs is that you can truly create your skewers the way you see fit. There are so many fruits that are fantastic for grilling – watermelon, peaches, cantaloupe, strawberries, figs, pineapple – the list goes on! Simply put together what suits your fancy, brush with a light amount of olive oil to prevent sticking on the grill, and get cooking! The process is so quick (fruit doesn’t need long to cook – you simply want to get the grill flavor and the sugars inside to caramelize (1-2 minutes each side). Don’t you just love something so easy to create?!?! I know I do.
Now, you could simply enjoy the kabobs as-is…but why not add a little bit of something extra special, since it is Father’s Day after all! Fresh whipped cream is one of my all time favorite treats. I’m sorry, but nothing out of a can or a container is going to taste quite like the fluffy, fresh, deliciousness of homemade whipped cream. Am I right, or am I right?!?! It is the perfect little complement to the grilled fruit – just add a dollop on top or on the side (I mean….dip a grilled strawberry in fresh whipped cream?!?! Come on now…so good). You could even take it to another level and add the grilled fruit on top of vanilla ice cream and add the whipped cream on top….but now I’m getting crazy. Anyway, do yourself a favor and make yourself fresh whipped cream whenever you get the chance. I find that mine keeps in the fridge for 2-3 days so I can make a large batch and dig in for a few different servings at a later date!
- For the kabobs:
- Fresh fruit of your choice, cut into small portions (I used peaches, watermelon, and strawberries
- Olive oil
- For the whipped cream:
- 1 pint heavy whipping cream
- ¼ cup confectioner's sugar, sifted
- 1 teaspoon vanilla
- Slice the fruit into small chunks - big enough that they will stay on the kabob when they cook!
- Lightly brush the fruit kabobs with olive oil. Sprinkle lightly with salt.
- Place the kabobs on a preheated grill - cook about 2 minutes on each side (flip halfway through), until there are grill marks on each side of the kabobs.
- Remove kabobs from heat and set aside.
- Meanwhile, to make the whipped cream, place a metal mixing bowl and whisk attachment into the freezer for about 15 minutes. Then, remove from the freezer - add the heavy whipping cream, confectioner's sugar, and vanilla into the metal bowl. Whisk on high with a mixer until the whipped cream forms stiff peaks.
- Serve the grilled fruit kabobs alongside the fresh whipped cream. Enjoy!!!
So – what is going to be on your menu for Father’s Day next week? If you’re looking for inspiration, make sure you check out all of the delicious options on the menu today for Sunday Supper!
Appetizers & Snacks:
- Best Popcorn Ever (with Nutritional Yeast!!) by The Wimpy Vegetarian
- Easy Homemade Pretzel Recipe by April Golightly
- Nana’s Pimento Cheese by A Kitchen Hoor’s Adventures
- Bourbon Sweet Tea Cocktail by Cosmopolitan Cornbread
- Dad’s Favorite Blueberry Pancakes by Family Around The Table
- Steak & Egg Breakfast Skillet by Caroline’s Cooking
Condiments & Sauces:
- Apple Crisp by Ninja Baker
- Banana Berry Bread by Desserts Required
- Blackberry Chocolate Chunk Ice Cream by Simple and Savory
- Black Bourbon Walnut Brownies with Maple-Candied Bacon by The Crumby Cupcake
- Blueberry Ice Cream Cookie Bars by Cindy’s Recipes and Writings
- Cherry Garcia Bars by Pies and Plots
- Chocolate Marshmallow Cupcakes by Crazed Mom Lifestyle & Recipes
- Pineapple Upside Down Cake by Grumpy’s Honeybunch
- Coconut Cream Pie by Hezzi-D’s Books and Cooks
- Tempura Strawberries by Baking Sense
- German Chocolate Brownie Pie by That Skinny Chick Can Bake
- Graham Cracker Chocolate Chunk No-Churn Ice Cream by Cupcakes & Kale Chips
- Grilled Fruit Kabobs with Fresh Whipped Cream by Helpful Homemade
- Peach Crumble Bars by The Finer Cookie
- Personal Banana Cream Pie by Food Lust People Love
- Strawberry Rhubarb Pie by The Chef Next Door
- Maizena Tamal by Basic N Delicious
- Mom’s Carrot Cake by Jennifer Cooks
- Bacon Patty Melts by Cookin’ Mimi
- BBQ Salmon Salad with Avocado Ranch Dressing by PancakeWarriors
- Beef Shepherd’s Pie Casserole by Cooking Chat
- Buffalo Chicken Tacos by Palatable Pastime
- Carolina-Style BBQ Burger by The Redhead Baker
- Coffee-Rubbed Prime Rib Roast by Culinary Adventures with Camilla
- Fried Chicken by Tramplingrose
- Grilled Chicken and Beef Stir Fry by The Freshman Cook
- Grilled Filet Mignon with Zip Sauce by A Day in the Life on the Farm
- Italian Sausage and Peppers by Monica’s Table
- Moroccan Preserved Lemon Chicken Tagine by Curious Cuisiniere
- Philly Style Slow Roasted Pork Sandwich with Broccoli Rabe and Provolone by The Hungry Goddess
- Sharp Cheddar and Crispy Onion Burgers with Horseradish Sauce by A Mind Full Mom
- Skillet Spaghetti and Meatballs by From Gate to Plate
- Spicy Fish Tacos with Garlic-Chive Aioli by Wholistic Woman
- Turkey Chorizo Burgers with Guacamole by Books n’ Cooks
- Vegetarian “Philly Cheesesteak” by Take A Bite Out of Boca
- Walnut Cauliflower Zucchini Boats by Beauty and the Beets
- Chipotle Lime Cole Slaw by Dizzy Busy and Hungry
- The Ultimate BLT Pasta Salad by Cooking with Carlee
Plus What Dad Really Wants for Father’s Day from Sunday Supper Movement
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