Soak the wooden skewers in cold water for at least 30 minutes – this will prevent them burning on the barbecue. Alternatively thread the vegetables and fruit pieces onto the skewers until all are filled. Place them in a tray and cover with the Fiery Guava Dipping sauce, leave for 15 - 30 minutes. Place under a medium heat grill and cook for approx 10 minutes, turning all the time to allow for even cooking and basting throughout. Once cooked remove from the grill and serve on a bed of rocket leaves.