1. Immerse eight individual oriental bamboo skewers in water and soak them for at least an hour. Then light a layer of briquettes in a hibachi or charcoal broiler and let them burn until a white ash appears on the surface. Or preheat the broiler of the oven to its highest setting.
2. To prepare the basting syrup, combine the butter, sugar and ginger in a small pan and cook over low heat, stirring constantly until the butter melts and the sugar dissolves. Set the pan aside off the heat.
3. Thread an orange quarter, apple wedge, banana chunk and pineapple cube on each skewer, pushing the pieces of fruit close together. With a pastry brush, spread about 1 teaspoon of the basting syrup evenly over each fruit kabob.
4. Broil the kabobs about 3 inches from the heat for 2 minutes, turn them over and baste them with the remaining syrup. Continue to broil for 1 or 2 minutes longer, or until the kabobs are golden brown on all sides.
5. Arrange the kabobs attractively on a heated platter and serve them at once as an accompaniment to broiled steak or any roasted meat.
