As it was the first time I was using the grill pan, it needed to be washed with warm soapy water before-hand and left to air dry. Also, the pan works best on the hob that matches the size of the pan
Chop the fruit into large kebab-sizedpieces
Allow the pan to heat for 2minutes so that it is the right temperature - this may not be required on a gasflame hob
Carefully place the fruitpieces on the pan and gently press down with a wooden spatula. This ensuresthat the fruit will not bruise too much but also will ensure that the softflesh touches the hot ridges to give it the trademark grilled effect
Allow for about 2 -3 minutes, about 1.5 minutes each side on high heat but check by flipping over gently. Thesofter fruit especially the peaches and kiwi will take lesser time on the panwhile the pineapple and banana will take longer
Sprinkle some sea salt overthe fruit
After the fruit has dryroasted on each side transfer to a plate and set aside
Remove the pan from the hoband move to a rivet or a cooling down and allow it to come down to roomtemperature
In a small pan over low heat,add the honey and some water to dilute give the mixture a little, mix thesmoked paprika powder as per taste and immediately take it off the heat. Pourthe lime juice in and the add the chopped mint leaves, mix well
Alternating between pineapple,kiwi, strawberry, and peach cubes gently thread the grilled fruit onto theskewers. I like the little wooden skewers which makes it easier to eat them aswell. Add a blueberry at the end of each skewer for visual effect
Pour the tangy honey drizzleonto the grilled fruit and garnish with some finely chopped fresh mint leavesfor a fresh and light taste. Squeeze some more lemon juice on top before serving