1. In large bowl, whisk together orange juice, lemon juice, agave nectar, cinnamon and nutmeg; set aside. 2. Wash bananas, leaving skin on. 3. Slice bananas in half crosswise, then again lengthwise. 4. Slice strawberries in half. 5. Add fruit to the juice mixture; toss gently to coat. 6. Allow to marinate in fridge for at least 30 minutes. 7. Remove fruit and reserve marinade (you'll need it later). 8. Coat large skillet with oil; place fruit, cut-side down, and allow to grill for 2-3 minutes over medium heat. 9. Remove strawberries and set aside. 10. Turn bananas over and continue cooking, skin side down, about 5 more minutes. Remove from heat when the skin begins to peel away from the banana. The bananas should still be slightly firm (not mushy). 11. In large bowl, combine 1 tbsp of marinade with sesame seeds; add bananas and strawberries and toss gently to coat. 12. Serve immediately. ---------------------------------------------------------------------------
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Ingredients
