Summer fruit kebabs with apricot-yogurt dip

Light the barbecue. Grate the yellow skin of the lemon and squeeze out the fruit. Stir in the yogurt with the apricot jam in a dish. Add the grater, juice and fresh mint and scoop. Cover and put the dip in the refrigerator until use.

In a bowl, stir the grapefruit juice and the honey. Halve the nectarines and remove the kernel. Halve the half pineapple and remove the hard core. Cut the flesh into pieces. Halve the kiwis. Add the melon, nectarines, plums, kiwis and strawberries and scoop with the grapefruit mixture. Allow to marinate for 20 minutes at room temperature. Change regularly.

Thread the fruit on the pins and grill on each side for 3-4 minutes until there are grilling spots on the fruit. Brush the fruit regularly with some marinade. Place a fruit kebab on each plate and serve the yoghurt dip.