1 pound turkey tenderloins, cut into 1-inch cubes
1 can (6 ounces) frozen lemonade, thawed
3 tablespoons soy sauce
3 tablespoons olive oil
vegetable oil cooking spray
1 ripe but firm mango, peeled and cut into 1-1/2-inch chunks*
1/4 large honeydew melon, peeled and cut into 1-1/2-inch chunks

Place turkey in quart-size, self-closing, plastic bag.
In small bowl combine lemonade, soy sauce and olive oil. Reserve 1/4 cup of marinade. Pour remaining sauce over turkey and seal bag. Refrigerate 2 hours or overnight.
Spray rack well with non-stick vegetable oil. Prepare grill for direct heat cooking.
Place mango and honeydew melon in reserved 1/4 cup of marinade.
Using 10 or 12-inch skewers thread drained turkey. On separate skewers thread fruit chunks, alternating fruits.
Grill turkey kabobs 10 to 12 minutes or until turkey is no longer pink in center and the internal temperature of the turkey is 170 degrees F.
Add fruit kabobs to grill when turkey kabobs are turned.
Cooking Tip: Purchase cut-up melon from salad bar.
*Four fresh, peeled peaches or 1/2 peeled cantaloupe cut into chunks may be used in place of mango.