Turkey fillet skewers marinated in a spicy fruit mix

Ingredients for 2 servings:

• 340 g turkey breast fillet(s)
• 1 tbsp mustard (fig mustard)
• 1 tsp jelly (wine jelly with pepper)
• 1 tsp mustard (balsamic mustard)
• Salt
• olive oil
• ½ honeydew melon(s)
• ½ mango(s)
• 1 banana(s)
• ½ bunch mint
• ½ pepper
• 5 g ginger, peeled
• ½ onion(s)
• 1 lemon(s), the juice
• 2 tsp honey
• 1 tsp mustard (fig mustard)
• 1 tsp jelly (rhubarb jelly)
• 1 tsp mustard (balsamic mustard)
• 1 tbsp oil (walnut oil)
• Salt

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

Cut the turkey breast fillet crosswise into approximately 1.5 cm wide slices and place them flat on skewers. For the marinade, combine the fig mustard, wine jelly, and balsamic vinegar, brush the skewers with it, and let it rest at room temperature for about an hour. For the fruit mixture, peel and deseed the melon and mango, and peel the banana. Dice the flesh of each fruit. Wash the mint, spin it dry, and pick off the leaves. Set aside a few attractive leaves for later decoration, finely chop the remaining leaves with a knife. For the dressing, halve the chili peppers lengthwise, remove the stems, seeds, and membranes, peel the ginger, and peel the onion. Dice everything very finely. Mix the lemon juice with the other ingredients and stir in the diced lemon juice. Season the dressing with salt and briefly marinate the fruit with the chopped mint leaves. Heat oil in a pan, fry the skewers briefly on both sides until lightly browned, then cook over low heat until cooked through. Season with salt. To serve, divide the marinated fruit among the plates, garnish with the whole mint leaves, and place the turkey skewer on the side. Other fruit mixtures can also be served with this dish. On hot summer days, even just cubes of watermelon are very refreshing.