Makes 20 brochettes

A Bermudian shared this recipe with me on a recent visit to the beautiful island. The well-known, local rum is recommended, but any dark rum will do. Also, the original version called for guava paste, which for most of us is difficult to find; you can substitute jelly made from tropical fruits, which is available in most supermarkets.

For the marinade

½ cup fresh orange juice

¼ cup guava paste or jelly made from tropical fruits

2 tablespoons Dijon mustard

1 teaspoon minced fresh ginger

½ teaspoon curry powder

2 tablespoons fresh lime juice

1 tablespoon dark rum

For the fruit

40 chunks (1 inch) of assorted tropical fruits, such as mango, papaya, pineapple, loquat, kiwi, and star fruit

Soak 10 6-inch bamboo skewers in cold water for about 30 minutes.

Blend the orange juice, guava paste, mustard, curry powder, and ginger in a blender until smooth. Transfer the mixture to a small saucepan; cover and simmer over low heat for about 10 minutes. Remove from the heat and let cool; then stir in the lime juice and rum.

Thread 4 pieces of the fruit on each of the skewers. Arrange in a single row in a shallow flat-bottomed refrigerator container. Pour the marinade over the fruit. Cover and refrigerate, turning the skewers occasionally, for at least 3 hours or overnight.

Just before serving, adjust the oven broiler rack to 4 or 5 inches from the heating element; preheat the broiler. Arrange the skewers in a single layer on a foil-lined jelly roll pan. Broil for 2 minutes or until heated through and lightly browned in some places.

Serve the brochettes warm or at room temperature.