Ginger Syrup Glazed Summer Fruit Kebabs

Ginger Syrup Glazed Summer Fruit Kebabs by Ross Harding of Verdant Kitchen

Banjo Cheese - (Hobo Cheese)
Bok Choy - (Rodgers, Greens & Roots Farm)
Baguette - (TGM Bread)
Peaches - (Watsonia Farms)
Blackberries & Blueberries - (Green Ola Acres)
Strawberries - (Heirloom Gardens)
Verdant Kitchen - Bare Ginger & Ginger Syrup

Beverage options: Ginger & Turmeric Liquid Concentrate with water or Artillery Hot Spiced Ginger Ale (Verdant Kitchen)


Prep the berries, peaches and cheese into pieces about 1/2 inch square and add the Bare Ginger to the mix. Arrange the pieces on bamboo skewers so that each skewer has 6-8 alternating pieces.

Place a pan on medium heat or if grilling outside, prepare a grill and oil the grate.Drizzle the full length of the skewer with Verdant Kitchen Ginger Syrup and place the skewers on the pan or grill.

Cook for 3-5 minutes turning frequently until fruit is warm and fragrant and starting to caramelize.

Prepare a serving plate by lining with Bok Choy leaves and place the warm skewers on the leaves. 
Garnish with extra fruit and place slices of baguette with cheese around the skewers.

Verdant Chef Demo pic.jpg