Fruit Kabobs with Yogurt Dip

Few snacks are as cheerful as a platter of rainbow fruit kabobs, and they take all of ten minutes to put together. Chunks of juicy watermelon, sweet pineapple, red grapes, strawberries, and bright green kiwi get threaded onto skewers, then served with a creamy strawberry yogurt for dipping.

The appeal is as much visual as it is delicious. Arranging the fruit by color, or alternating contrasting ones, turns a simple fruit plate into something that disappears fast at parties, picnics, and lunchboxes. Kids especially love eating fruit on a stick.

The strawberry yogurt makes an effortless dip, but it’s easy to dress up: a drizzle of honey, a squeeze of lime, or a little vanilla turns plain yogurt into something special. Use ripe, firm fruit that holds its shape on the skewer, and cut everything into similar-sized chunks so the kabobs look tidy and are easy to eat. It’s a no-cook, naturally low-fat treat that works as a healthy snack, a party platter, or a light dessert.

Kitchen Tips

• Use ripe but firm fruit so the chunks stay put on the skewers instead of sliding or splitting.
• Cut everything into similar-sized pieces for neat, easy-to-eat kabobs.
• For little kids, use short, blunt-ended skewers, or slide the fruit onto pretzel sticks instead of sharp points.
• Assemble close to serving so the fruit stays fresh and juicy.

Variations

• Stir honey, lime, or vanilla into the yogurt dip, or use a chocolate or peanut butter dip.
• Use any seasonal fruit: melon, mango, blueberries, or banana.
• Alternate the fruit by color to make rainbow skewers for kids’ parties.