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Kids' Summer Fruit Kabobs

Bright, fun fruit skewers with a citrus-honey dip that prevents browning and adds flavor. Ready in 15 minutes with no cooking required.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6
Course: Snack
Cuisine: American
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup seedless watermelon cut into 1-inch cubes
  • 1 cup fresh pineapple cut into 1-inch cubes
  • 1 cup strawberries hulled and halved lengthwise
  • 1 cup green grapes stemmed
  • 1 cup fresh blueberries
  • 1 medium banana sliced into 1/2-inch rounds
  • 1/4 cup plain yogurt or dairy-free alternative
  • 2 tablespoons honey
  • 1 teaspoon fresh lime juice

Equipment

  • wooden skewers (6-inch)
  • chef's knife
  • cutting board
  • small mixing bowl
  • whisk
  • serving platter

Method
 

  1. Soak wooden skewers in water for 10 minutes to prevent splintering (skip if using reusable metal skewers).
  2. Prepare all fruit: watermelon and pineapple into 1-inch cubes, strawberries halved, grapes whole, blueberries whole, banana sliced into 1/2-inch rounds.
  3. In a small bowl, whisk together yogurt, honey, and lime juice until smooth. Set aside.
  4. Thread fruit onto skewers in alternating colors: start with a grape, then pineapple, strawberry, watermelon, banana, blueberry, and repeat. Leave 1/2 inch of skewer exposed at each end for easy handling.
  5. Arrange kabobs on a platter and serve immediately with the yogurt-lime dip on the side.
  6. For make-ahead, refrigerate assembled kabobs (without dip) up to 2 hours. Add dip just before serving.

Notes

Storage: Assemble kabobs up to 2 hours ahead; cover and refrigerate. Dip can be made 1 day ahead and refrigerated. Allergens: Contains dairy (yogurt). Substitute with coconut yogurt for dairy-free. For nut-free, confirm all ingredients are nut-free. Always supervise young children with skewers; consider cutting fruit into larger, safe-to-hold pieces for toddlers.