Cut all the fruit into large cubes, place in a bowl and cover 2/3 cup of Arrope (grape must) and 1/3 cup of Sherry vinegar. Mix and macerate in the refrigerator for one hour.
Insert fruit cubes on wooden skewers alternating colors. Lightly bake or grill.
Serve with a warm mix of 1/2 cup Aruvum Arrope and mint leaves.