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Fruit Kabob Recipe
Ash Tyrrell

Fruit Kabob Recipe

I recently made these fruit kabobs for a family gathering, and they disappeared from the platter faster than any other snack. The bright colors instantly caught everyone's attention, and the fresh fruit tasted incredibly refreshing. What I love most is how simple they are to prepare while still looking impressive.
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Total Time 5 minutes
Servings: 12
Ingredients Method Notes

Ingredients
  

  • 12 large raspberries or small strawberries – Choose ripe firm fruit for the best texture and flavor.
  • 12 clementine orange segments – Their natural sweetness balances the tart berries beautifully.
  • 12 pineapple chunks – Fresh pineapple works best because it stays firm on the skewers.
  • 12 kiwi pieces – Cut into fun shapes for a kid-friendly presentation.
  • 12 large purple grapes – Use seedless grapes for easy eating.
  • 1 cup vanilla Greek yogurt – Provides a creamy dip with extra protein.
  • ¼ cup rainbow sprinkles – Optional but they make the dip more festive and fun.

Method
 

  1. Wash all the fruit thoroughly under cool water and pat it dry. Remove any stems or peels as needed. Cut the pineapple and kiwi into bite-sized pieces that are easy to thread onto skewers.
  2. If you want a decorative look, use a small cookie cutter to cut the kiwi into fun shapes. Stars, flowers, and hearts make these kabobs especially appealing for parties and children's events.
  3. Thread one raspberry, one orange segment, one pineapple chunk, one kiwi piece, and one grape onto each skewer. Repeat until all twelve skewers are assembled and colorful.
  4. Spoon the vanilla Greek yogurt into a serving bowl. Smooth the surface with a spoon and sprinkle the rainbow sprinkles evenly over the top.
  5. Place the fruit kabobs on a large serving platter. Position the yogurt dip in the center so guests can easily dip their fruit skewers while enjoying the snack.
  6. Serve the kabobs fresh for the best texture and flavor. The fruit will look vibrant and juicy, making them perfect for parties, picnics, or after-school snacks.

Notes

  • I always use fresh pineapple because it stays firmer and tastes sweeter than canned pineapple.
  • I prefer Greek yogurt since it creates a thicker dip that clings nicely to the fruit.
  • I chill the fruit before assembling the kabobs for a refreshing cold snack.
  • I like arranging the fruit in rainbow order because it makes the presentation more eye-catching.
  • I sometimes add a few strawberries and blueberries for extra color variety.
  • I cut the pointed ends of skewers when serving young children for added safety.