Fruit Kebobs in Honey
Fresh fruit, ginger, and honey, served kebob-style - contributed by Michael Hobbes
  • Melons
  • Pears
  • Cantaloupes
  • Honey
  • Powdered ginger 
Cut fruit into 1-inch pieces and skewer on bamboo skewers. Mix together honey & ginger. Pour honey mixture over fruit and serve.

Recipe adapted by Gwyneth Banfhidhleir.

Fruit Kebobs in Honey is featured in Coronation Feast of H.R.H Kenna

Metric, Celsius, & Gas Mark Equivalencies

Michael Hobbes is a member of the Society for Creative Anachronism, living in Columbus, Ohio. He was recently awarded the Laurel, the SCA's highest honor for arts & sciences, for his work in cooking.

A Boke of Gode CookeryThe Historical Cookery Page

Fruit Kebobs in Honey © 1998 Michael Hobbes | This page © 2000 James L. Matterer

The Historical Cookery Page

Please visit The Gode Cookery Bookshop | This site hosted by Visual Presence