Fody's Grilled Low FODMAP Fruit Skewers


10 Min

10 Min

Makes 12 skewers; 1 skewer per person

Description of Fody's Grilled Low FODMAP Fruit Skewers

When beginning the low FODMAP diet it is often difficult to understand what fruits and vegetables are allowed and in what portions. In fact, there are many low FODMAP fruits than can be enjoyed and these Fody Grilled Low FODMAP Fruit Skewers are a great way to go because there is built-in portion control. Make these when you have the grill going for your main low FODMAP meals. You can have the skewers assembled ahead of time and simply sprinkle them with the cinnamon-sugar topping right before grilling. The topping will caramelize, adding sweetness, flavor and texture.

You might be surprised at the assortment of low FODMAP fruits. We first grilled oranges when making a savory dish and fell in love with them! Pineapple has surprisingly large low FODMAP serving sizes, which is good news for us. Yellow peaches do have a very specific low FODMAP amount, and it is relatively small, but it works well here amongst other low FODMAP fruit. Please note that I call for yellow peaches. In lab tests by Monash University they have been shown to have a lower FODMAP content than white peaches, allowing you to eat a larger portion. The banana called for is firm and not ripe for two very important reasons: firm bananas have a much larger low FODMAP serving size and also perform much better on the grill.

For even cooking please cut all of the fruit in similar sizes; use the images for guidance.

Fody's Grilled Low FODMAP Fruit Skewer Ingredients

  • Neutral-flavored vegetable oil, such as canola, sunflower or rice bran
  • 12-ounce (340 g) chunks of yellow peaches, skin-on
  • 8-ounces (225 g) large bite-sized chunks of pineapple
  • 7-ounces (200 g) fresh peeled papaya chunks
  • 24 large seedless red grapes
  • 2 firm bananas, peeled and cut into large bite-sized chunks
  • 1 navel orange, cut into 12 small wedges, peel included
  • Skewers
  • ¼ cup (57 g) unsalted butter, melted
  • 2 tablespoons lemon juice
  • 1/3 cup (65 g) sugar
  • 1 1/2 teaspoons cinnamon

Directions for Fody's Grilled Low FODMAP Fruit Skewers

Prepare a medium-hot grill, either propane or hardwood charcoal. Make sure your grates are clean and lightly brush the grates with a little vegetable oil.

Assemble each skewer as follows: orange wedge, banana, 2 grapes, pineapple chunk, papaya chunk, and end with a chunk of peach.

Whisk together the melted butter and lemon juice and brush all over the fruit.

Stir the sugar and cinnamon together, then sprinkle the mixture lightly all over the fruit.

Grill fruit until to char marks appear here and there, rotating them as needed. The sugar will melt and caramelize. Baste with more lemon-butter and sprinkle additional cinnamon-sugar all over the fruit as the skewers cook. Serve as soon as possible. They are luscious warm, but good at room temperature, too.


If you want to make the skewers ahead, brush all cut sides of fruit lightly with additional lemon juice after assembling skewers. Place on a platter, cover with plastic wrap and refrigerate for up to 4 hours. Bring to room temperature before grilling.

About the Chef

Dédé Wilson

Dédé Wilson is the author of 17 cookbooks, including co-author of The Low FODMAP Diet: Step By Step. Low FODMAP Recipes come courtesy of FODMAP Everyday® where we help you thrive while following the Low FODMAP Diet.

This original low FODMAP chicken recipe was created by recipe developer and author Dédé Wilson. You can find many more original low FODMAP recipes, food and diet guidance as well as resources, support and more at FODMAP Everyday®.