1 medium tangerine (100g), separated into segments, no pulp
2 banana pralines (150g) without peel, cut into 1.5 cm thick slices
2 kiwi medians (160g) without peel, cut in half lengthwise and then into 1.5 cm thick slices
2 slices of pineapple (320g) with 1.5 cm thickness, cut into 8 triangles each
3/4 cup of strawberries without stems, cut in half (120g)
1 cup of freshly squeezed tangerine juice (240ml)
1/4 cup of clear rum (60ml)
1 tablespoon of cornstarch
1/2 cup of mint leaves
1 medium tangerine (100g), separated into segments, no pulp
2 banana pralines (150g) without peel, cut into 1.5 cm thick slices
2 kiwi medians (160g) without peel, cut in half lengthwise and then into 1.5 cm thick slices
2 slices of pineapple (320g) with 1.5 cm thickness, cut into 8 triangles each
3/4 cup of strawberries without stems, cut in half (120g)
1 cup of freshly squeezed tangerine juice (240ml)
1/4 cup of clear rum (60ml)
1 tablespoon of cornstarch
1/2 cup of mint leaves
Assemble eight fruit skewers using wooden or bamboo sticks, alternating fruits as desired
Arrange them side by side in a medium-sized refrigerator-safe dish
Mix the tangerine juice with the rum and drizzle it over the skewers
Cover with a lid (or plastic wrap, leaving a gap) and microwave on high for 2 minutes or until fruits are slightly softened
Place the skewers without sauce in a serving dish and refrigerate
Transfer the sauce to a smaller dish and whisk in the cornstarch, mixing well
Microwave on high, uncovered, for 4 minutes or until the sauce thickens, stirring every minute
Let it cool down
Add mint leaves and refrigerate for at least 1 hour
Arrange the skewers into four plates, drizzle with the sauce, and serve
188 calories per serving
