Ingredients

2 bananas , peeled in chunks
2 apples , peeled in chunks
2 pears , peeled in chunks
2 oranges , peeled in chunks
2 slices melon , peeled in chunks
1 1/4 teaspoons brown sugar
200 g dark chocolate
1/8 cup single cream
Pinchos De Frutas (Fruit Brochettes) are a popular dessert in Spain, which translates to fruit skewers. The dish involves skewering fruits such as bananas, apples, pears, oranges, and melons on a wooden stick and drizzling them with melted dark chocolate for added flavor. The result is a fun and festive dessert that is perfect for any occasion, whether it's a backyard BBQ, family gathering, or a party. Plus, the combination of colorful fruits makes for a beautiful presentation that is sure to impress your guests. Get ready to indulge in the sweet and tangy flavors of these fruity skewers!

Instructions

1.Take skewers and thread the fruits alternatively.
2.Sprinkle brown sugar on the fruit brochettes equally.
3.Melt dark chocolate in a heatproof bowl over a pan of simmering water.
4.In another pan, heat the cream over low heat, add this to the melted chocolate and mix well.
5.Drizzle the chocolate sauce over fruit brochettes. Serve and enjoy!

PROS

Pinchos De Frutas (Fruit Brochettes) are a fun way to enjoy a healthy serving of fruits.

The recipe offers a perfect balance of sweet and tangy flavors.

These brochettes are a fun dessert to make for a get-together or party.

CONS

While the recipe is generally quite healthy, the addition of chocolate sauce does increase its calorie count.

It is recommended to use dark chocolate, which is healthier than milk chocolate.

Be careful not to overindulge in the sweet flavors.

HEALTH & BENEFITS

Pinchos De Frutas (Fruit Brochettes) are an excellent source of nutrients and vitamins.
The recipe features a combination of apples, oranges, pears, bananas, and melons which are all nutritious fruits.
Eating a diet high in fruits can help reduce the risk of chronic diseases such as heart disease and cancer.

Leave a Reply

Your email address will not be published.