1. Soak the skewers in cold water for 30 minutes.

2. Prepare a charcoal grill to medium heat.

3. Start threading the fruit onto the skewers, beginning with strawberries, then pineapple, then papaya, and mango. Continue alternating among the four.

4. Grill the fruit, turning as necessary, for about 6-8 minutes. Grill time will vary depending on ripeness of fruit.

5. Remove the skewers from the grill and serve over scoops of Butter Pecan Ice Cream.