Puddings & Sweets

Tropical Kebabs

Serve these kebabs for breakfast or as a light snack for any occasion.


100 g Safari sundried pitted prunes
60 g Safari sundried pears, cut in half
100 g Safari sundried apricots
125 ml ( cup) water
of a 440 g can pineapple pieces, syrup reserved
6 wooden skewers

Pineapple dressing
20 ml (4 tsp) cornflour
125 ml ( cup) water
125 ml ( cup) sugar
30 ml (2 Tbsp) fresh lemon juice
5 ml (1 tsp) finely grated lemon rind


1. Place prunes, pears and apricots with water in a small, heavy-based saucepan. Soak fruit for about 10 minutes to soften slightly. Remove fruit with slotted spoon. Leave remaining water in saucepan and set aside.
2. Thread dried fruit, with pineapple pieces alternately onto wooden skewers.
3. Dressing: Add all ingredients to reserved water in saucepan with  about 180 ml of reserved pineapple syrup. Bring to the boil, whisking constantly for about 1 minute until sauce thickens.
4. Serve kebabs with dressing.

- The recipe can just be doubled to make more.
- Also delicious when served chilled.