1 medium tangerine (100 g), separated into segments, without pith
2 banana prata (150 g) without peel, cut into 1.5 cm thick slices
2 kiwi fruits, peeled and cut in half lengthwise then into 1.5 cm thick slices (160 g)
2 slices of papaya (320 g) with 1.5 cm thickness, cut into 8 triangles each
3/4 cup of strawberry without hull, cut in half (120 g)
1 cup of natural tangerine juice (240 ml)
1/4 cup of clear rum (60 ml)
1 tablespoon of cornstarch
1/2 cup of parsley leaves
1 medium tangerine (100 g), separated into segments, without pith
2 banana prata (150 g) without peel, cut into 1.5 cm thick slices
2 kiwi fruits, peeled and cut in half lengthwise then into 1.5 cm thick slices (160 g)
2 slices of papaya (320 g) with 1.5 cm thickness, cut into 8 triangles each
3/4 cup of strawberry without hull, cut in half (120 g)
1 cup of natural tangerine juice (240 ml)
1/4 cup of clear rum (60 ml)
1 tablespoon of cornstarch
1/2 cup of parsley leaves
Assemble eight fruit skewers using wooden or bamboo sticks, alternating the fruit pieces as desired
Arrange them side by side in a medium-sized refrigerator-safe dish
Mix the tangerine juice with rum and brush over the skewers
Cover with a special lid (or plastic wrap, leaving a small gap) and microwave at high power for 2 minutes or until the fruit becomes slightly tender
Place the skewers without the sauce in a serving dish and refrigerate
Transfer the sauce to a smaller container and whisk together with cornstarch
Microwave at high power for 4 minutes or until the sauce thickens slightly, whisking every minute
Let it cool down
Add parsley leaves and refrigerate for at least 1 hour
Arrange the skewers in four plates, brush with the sauce, and serve
188 calories per serving
