St Patricks Rainbow Fruit Kabobs (Print Version)

Colorful fruit skewers served with a creamy honey-lime yogurt dip, perfect for festive gatherings and snacks.

# What You'll Need:

→ Fruit

01 - 8 large strawberries, hulled and halved
02 - 1 cup mandarin orange segments, fresh or canned and drained
03 - 1 cup fresh pineapple chunks
04 - 1 cup green grapes
05 - 1 cup blueberries
06 - 1 cup red grapes

→ Yogurt Dip

07 - 1 cup plain Greek yogurt
08 - 2 tablespoons honey
09 - 1 tablespoon fresh lime juice
10 - 1 teaspoon lime zest

# How to Make It:

01 - Wash all fruit thoroughly. Halve strawberries if large and cut pineapple into bite-sized chunks as needed.
02 - Thread fruit onto 8 wooden or bamboo skewers in rainbow order: strawberry, orange, pineapple, green grape, blueberry, and red grape.
03 - Combine Greek yogurt, honey, lime juice, and lime zest in a small bowl and mix until smooth.
04 - Arrange assembled kabobs on a serving platter and position yogurt dip alongside for dipping.

# Expert Advice:

01 -
  • Kids actually eat the fruit without protest when it's stuck on a stick and arranged like a treasure—proven strategy.
  • No cooking required means you can throw this together while barely awake on a chaotic morning.
  • The lime-honey yogurt dip tastes fancy enough to impress adults but simple enough that children will actually dunk their fruit in it.
02 -
  • Thread everything loosely enough that fruit doesn't split or bruise; tight isn't better here, just damaging.
  • If you're prepping these more than an hour ahead, cover them loosely with plastic wrap and refrigerate; the fruit stays crisp and the colors don't dull.
03 -
  • Soak wooden skewers in water for thirty minutes before using if you're worried about them splitting or catching fire (even though you're not cooking them, it's a good habit).
  • The yogurt dip doubles as a sauce for pancakes the next morning if there are leftovers—though there usually aren't.
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