GLAZE:

1/3 c. orange marmalade
2 tbsp. butter
1 tbsp. lemon juice
1 tsp. ginger
1 tsp. cinnamon
2 tbsp. finely chopped fresh mint leaves
4 pieces (1 1/2 x 1 1/2 inch) pineapple
4 pieces (2 x 1 inch) cantaloupe, honey dew or casaba melon
2 plums, halved

Prepare charcoal fire for grilling. In small saucepan over medium low heat, combine all glaze ingredients. Cook until butter melts, stirring constantly. Keep warm. Thread pieces of fruit on each of four 9 to 10 inch skewers. Brush with glaze. Cook 4 to 6 inches from low to medium coals, about 5 to 7 minutes or until heated through, turning and brushing with glaze during cooking. 4 servings.