exotic fruit skewers

Exotic Fruit Brochette


Reinvent the classic skewer with exotic fruit and a flavorful coulis made using the sous vide method.


Dragon Fruit Coulis

1 dragon fruit (magenta flesh), peeled and diced
2 Tbsp white sugar
2 tsp lemon juice


1 dragon fruit, peeled and sliced 1/2 inch thick
1 C jackfruit, cleaned and deseeded
1 C star fruit, sliced 1/2 inch thick
1 C kiwi fruit, peeled and sliced 1/2 inch thick
Fresh mint chiffonade, optional

Simple Syrup

1 C white sugar
1 C water
1 tsp lemon juice
1/2 C fresh mint, roughly chopped



  • Sous vide circulator
  • Sous vide pouch and sealer
  • Countertop blender
  • Skewers
  • Cast-iron grill or griddle


Prepping time: 20 minutes / Cooking time: 6–10 minutes (excludes sous vide cooking)


2 servings


For the Dragon Fruit Coulis:

  1. Place all ingredients in a sous vide pouch, seal, and cook at 143°F/61.6°C for 1 hour.
  2. Transfer to an ice bath.
  3. Once cooled, place contents from bag into a blender and blend until smooth. Reserve.

For the Syrup:

  1. Place all ingredients in a sous vide pouch, seal, and cook at 179°F/81.6°C for 1 hour.
  2. Once finished, strain and set aside.

To Serve:

  1. Thread the sliced fruit on skewers and brush with syrup.
  2. Place fruit on a hot cast-iron grill or griddle for up to 2–3 minutes per side.
  3. Spread a spoonful of coulis on a plate and place skewers on top, or serve coulis on the side.
  4. Garnish the sous vide fruit kabobs with mint, if desired.

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