• 1 tblsp dried rose petals
  • ½ tsp white pepper
  • ½ tblsp allspice
  • ½ tblsp cassia
  • ½ of a star anise
  • 1 vanilla pod (cut in half and beans scraped out of both halves)
  • 1 tsp mango powder
  • 600 g selection of fruit (mix of pineapple, fresh or from a tin and drained is perfect, plums, apricots, nectarines, seedless grapes, banana, peach)
  • 200 g honey or maple syrup
  • 10 wooden skewers
  • fresh mint (roughly chopped)


  • Grind all the spices in a pestle and mortar or electric grinder to a coarse powder.
  • Pour the spices into a large mixing bowl, add the vanilla beans and mango powder, then mix to combine all the flavours.
  • Chop the fruit into chunks, about 3cm cubes.
  • Add the fruit cubes to the ‘spice bowl’ and stir around to thoroughly coat each piece.
  • Carefully push alternate fruit cubes onto the skewers, using up the fruit evenly amongst the 10 skewers.
  • Drizzle a couple of teaspoons of maple syrup (or honey) over each fruit skewer so as to give each one a light gloopy gloss.
  • Pop onto a medium high shelf on your BBQ and cook for 1 to 1½mins, turning once, until the fruit is just soft and the syrup not burnt!
  • Arrange around a circular serving platter, drizzle with a more syrup (or honey) and scatter the mint over, serve immediately!


Chef's Tip: You could alternatively pop them onto a solid baking tray and into an oven set at 230° or gas mark 8 for a minute or so, turning only once.