Counting the Beans and Cooking the Books

Mint Julep Fruit Kabobs

If you’re planning a get together for Derby, this mint-julep inspired recipe will complete your Derby party spread.  It’s the perfect thing to nibble on while sipping on a cocktail and milling around in your best dress and hat.  This will stand out amongst all the cheesy hot browns, bowls of rich burgoo, and achingly sweet pieces of chocolate chip pecan pie, giving your guests a healthier option that is still celebratory of this exciting weekend. 

You’ll be surprised at how the bourbon and mint really bring out the flavor of the fruit, jazzing up what would otherwise be a rather boring fruit plate. Any fruit can be used—just be sure to include a variety of colors and textures.  Peaches, mangos, honeydew, kiwi, or large blackberries are also wonderful options.  You can also skip the skewers and toss fruit directly with the syrup and mint for a tasty, refreshing fruit salad. 

• ¼ cup bourbon
• ¼ cup water
• ¼ cup sugar
• ¼ cup finely chopped mint, plus additional chiffonade mint for garnish
• 2 cups pineapple, cut into 1 inch pieces
• 2 cups cantaloupe, cut into 1 inch pieces
• 2 cups strawberries, small to medium size (large berries can be cut in half)
• 1 cup green grapes

In a small bowl, stir together bourbon, water, sugar, and mint, mashing the mint with the back of a spoon to release flavor.  Allow to sit for at least 15 minutes for flavors to develop and sugar to dissolve.  This can also be made ahead and held overnight.  Strain and refrigerate until ready to use. 

Using 6 to 8-inch skewers, thread pieces of fruit onto skewers, leaving 1-inch at the base for easy holding.  Drizzle with the mint bourbon syrup and sprinkle with the mint chiffonade.