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Fruit Kabobs With Yogurt Dip - Bright, Fresh, and Easy

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Strawberries (hulled)
  • Pineapple (peeled and cut into chunks)
  • Green or red grapes
  • Blueberries
  • Kiwi (peeled and sliced into chunks)
  • Mango (peeled and cubed) or cantaloupe (cubed)
  • Lemon or lime (zest and juice)
  • Plain Greek yogurt (whole milk or 2%)
  • Honey or maple syrup
  • Vanilla extract
  • Fresh mint (optional, for garnish)
  • Wooden skewers (8–10 inches)

Method
 

  1. Prep the fruit: Rinse well and pat dry. Cut larger fruits into bite-size chunks, about 1–1.5 inches. Keep pieces roughly the same size for even threading.
  2. Make the yogurt dip: In a bowl, whisk 1 cup Greek yogurt, 1–2 tablespoons honey, 1 teaspoon vanilla extract, 1 teaspoon citrus zest, and 1–2 teaspoons fresh lemon or lime juice. Taste and adjust sweetness or acidity.
  3. Assemble the kabobs: Thread fruit onto skewers, alternating colors and textures. Leave a little space at each end for easy handling.
  4. Chill (optional): Arrange kabobs on a platter, cover, and refrigerate for up to 2 hours for extra-refreshing bites.
  5. Serve: Transfer dip to a small bowl, garnish with chopped mint if you like, and place alongside the kabobs.