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Fruit Kabobs

As much fun to make as they are to eat, and everyone gets their favorite combination! Bananas, apples, pineapple, kiwi, strawberries, seedless grapes, oranges, mango chunks, peaches, plums, cherries, melon cubes, blueberries, star fruit… for picnics and parties!

It’s so easy. Get the kids involved. Use the picnic table!

Wash and cut fruit in generous chucks. Leave grapes and berries whole.

Slice melon and kiwi, use cookie cutters to cut fun shapes.

If prepping or chopping fruit ahead, fresh fruit may be dipped in lemon juice, orange juice, lemon-lime soda, or a fresh fruit preservative to prevent browning.

Thread fruit pieces onto metal or wooden skewers. I prefer the wood - no clean up.

Arrange kabobs on a plate, or poke into a melon or pineapple for an arrangement.

Serve fresh and chilled, plain, or with dips. Enjoy.

If you intend to grill your kabobs, do soak wooden skewers in water so they won’t burn.

To grill, brush lightly with oil or melted butter and grill kabobs over medium hot coals, 6 to 8 minutes, turning a few times.

Grilled fruit can be sprinkled with a mix of cinnamon and sugar and served on the stick, or slid off the stick into a bowl and served with fresh whipped cream or ice cream.

Dips:

Honey-Raspberry Lite
2 cups - 16 oz. sour cream
1/3 cup seedless red or black raspberry jam
1 T. honey
1 tsp. lemon juice

Creamy Marshmallow Dip
1-7 oz. jar marshmallow creme
1 - 8 oz. pkg. cream cheese, softened
2 T. frozen orange juice concentrate, thawed

Or

1 - 8 oz. pkg. cream cheese, softened 
1 – 6 oz. carton cherry yogurt 
1 - 8 oz. carton Cool Whip, thawed
1 – 7 oz. jar marshmallow creme
 

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