Fruit kebabs with chocolate sauce

Cook it with:
Makes: 4 servings
Preparation time: 15 minutes
Cook time: 20 minutes


  • Selection of seasonal fruit,e.g. pineapple, nectarines or peaches,strawberries or kiwi
  • 2 tbsp Filippo Berio Mild & Light Olive Oil
  • 2 tbsp superfine sugar

Chocolate Sauce:

  • 3 tbsp Filippo Berio Mild & Light Olive Oil
  • 75 g (3 oz) dark chocolate
  • 3 tsp cocoa powder
  • 3 tbsp maple syrup


To make the chocolate sauce, put all the ingredients into a small saucepan, heat gently, stirring until the chocolate has melted and the sauce is smooth.

Remove the core from the pineapple and cut the flesh into chunks. Halve the nectarines or peaches, remove the stones and cut into thick slices. Peel and cut the kiwi fruit into quarters.

Thread the fruit onto skewers, brush with Filippo Berio Mild & Light Olive Oil and dust with superfine sugar. Place on a medium hot barbecue, cook for 5-7 minutes, turning to grill all over. Serve with the chocolate sauce.

Cook's Tip:

For pineapple slices

Dry fresh slices of pineapple on kitchen paper. Brush with olive oil and sprinkle with superfine sugar, then caramelise on the barbecue.

For peach and rum parcels

Place a halved and stoned peach in the centre of a foil square (canned peaches will do).
 Fill the stone cavity with a few raspberries and sprinkle with brown sugar. Add a good slosh of rum and seal up the parcel. Cook on the grill for 10 minutes, or until the fruit is cooked through and soft. Serve with a generous dollop of mascarpone!

For grilled pears

Peel and cut 2 large ripe pears in half lengthways and remove the seeds. Place face down in a shallow baking dish and cover with half a glass of white wine. Sprinkle with a tbsp brown sugar, ½ tsp cinnamon and ½ tsp nutmeg. Cover with foil and place on a preheated grill for about 15 minutes. Remove when most of the liquid is gone and the pear shave become soft.

For chocolate stuffed bananas

Select firm but ripe bananas for the best results. Slice lengthways, leaving the skin on and stuff with chocolate buttons. Barbecue until the skins are charred and the chocolate inside has become deliciously gooey.


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