• 50g caster sugar
  • Zest and juice 1 lime
  • 50g California walnuts, chopped
  • 4 large strawberries
  • 250g orange and yellow flesh melon, cut in to cubes
  • 1 large banana, cut into 4
  • 2 teaspoon oil


  1. Place the sugar in a small saucepan with the lime juice and 4 tablespoon water, heat gently until the sugar has dissolved. Bring to the boil and cook for 2 minutes or until pale golden in colour. Add the lime zest then stir in the walnuts, set aside.
  2. Thread the fruit onto 4 wooden satay sticks or skewers. Brush with a little oil and place on a BBQ or griddle pan for 2-3 minutes each side.
  3. Sprinkle over the Walnut salsa and serve with lemon sorbet or Greek yogurt if liked.

Cook’s tip

  1. Prepare the kebabs and Walnut salsa in advance and place on the BBQ when needed