8 bamboo skewers, soaked in water
1 cup California green seedless grapes
1 cup California red or blue-black seedless grapes
1 mango, cut into chunks
12 strawberries cut in half
1/2 cup honey
1 tablespoon orange zest
1/4 cup orange juice
1 tablespoon fresh chopped mint


Prepare grill or broiler. Skewer fruit, alternating grapes with mango and strawberries. Prepare glaze by mixing together honey, orange zest, orange juice and salt. Both fruit skewers and glaze should be at room temperature before grilling. Grill skewers over hot coats until lightly browned on each side, about 2-4 minutes per side. Brush fruit with glaze and sprinkle with mint. Serve warm.