Minted Fruit Kebobs. Power Foods for the Brain. Foster Wiley

Fresh fruit makes a striking appearance in these antioxidant-rich kebabs. Enjoy them for a refreshing, light dessert! 4 kebabs

8 red or green grapes
4 large strawberries
4 1-inch-square cantaloupe chunks
4 1-inch-square honeydew chunks
4 1/2-inch-thick slices peeled kiwi
4 1-inch-square watermelon chunks
1/4 cup orange juice
2 teaspoons fresh lime juice
2 tablespoons finely chopped fresh mint leaves
1 teaspoon pure vanilla extract
4 10-inch bamboo skewers

Thread 1 grape, 1 strawberry, 1 cantaloupe chunk, 1 honeydew  chunk, 1 slice kiwi, 1 watermelon chunk, and 1 more grape onto a skewer.  Repeat with the remaining fruit and skewers. Place the finished skewers in a shallow container. In a small bowl, whisk together the orange juice, lime juice, mint, and vanilla. Pour the marinade over the fruit kebabs, cover, and chill for at least 30 minutes (or up to 3 hours) in the refrigerator before serving. Per serving (1 kebab): 35 calories, 0.6 g protein, 8 g carbohydrate, 7 g sugar, 0.2 g total fat, 5% calories from fat, 1 g fiber, 5 mg sodium.

Recipe by Christine Waltermyer

Dr. Neal Barnard’s brain-boosting tip: Power up with blueberries and grapes. These “brain berries” get their deep colors from anthocyanins, powerful antioxidants shown to improve learning and recall in studies at the University of Cincinnati.