8 figs, cut in half
2 peaches, cut in 8ths
4 apricots, cut in 4ths
4 cups of watermelon, cut into 16 one-inch cubes
4 cups of pineapple, cut into 16 one-inch cubes
1/2 cup Santa Margherita Prosecco
3 Tbsp. minced mint
16 12-inch skewers
1 Tbsp. olive oil, for brushing fruit
Place fruit on skewers, alternating each fruit until there are two pieces of each fruit on the kebab. lithe skewers are wooden, soak them In cold water for 30 minutes before using. Brush with oil and grill over hot fire, approximately 3 minutes per side. Just before removing, splash Prosecco over the kebab. Cool before serving and garnish with fresh mint.