Mini Fruit Kabobs with Strawberry Yogurt Dip
A fabulous way to let your lil’ chefs-in-training help make a fun and healthy dessert! When making fruit kabobs, there are no rules…let your tastes, creativity and what’s available seasonally help guide your choices.
Yield: about 10
Yield: about 10
Ingredients
Kabobs (quantities are approximate)
- 2 large bananas peeled and cut into chunks (sprinkle with lemon juice to prevent browning)
- 1 cup fresh pineapple chunks
- 1 cup watermelon chunks
- 1 cup honeydew chunks
- 1 cup cantaloupe chunks
- 2 cups strawberries hulled
- 1 cup raspberries
- 1 cup blueberries
- About 10 mini wooden skewers approximately 6 inches long
Instructions
- Place the fruit pieces onto the skewers in any order you like.
- Arrange on a decorative platter. Cover and refrigerate. Serve kabobs with Chunky Strawberry Yogurt.
Notes
Make Ahead and Storage Tips: kabobs may be assembled earlier in the day. Cover and refrigerate until serving time.
Will your young "chefs" be helping? If so, look for blunt-edge wooden skewers which can be found in kitchen specialty stores and some supermarkets. (or cut off the pointed end)
Be adventurous! these fruits are simply suggestions…try whatever fruits are in season in your area like other melons, plums, peaches, nectarines, mango and papaya. In the colder months when tropical fruits aren’t available, kabobs made with apples and pears are also yummy. (Squeeze some lemon juice over apples and pears to prevent browning.) When making the yogurt dip, feel free to experiment with other fruits.
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