I love this time of year when fresh fruit (with taste!) starts showing up at the grocery store. I got the recipe for these colorful fruit kabobs and the refreshing lime yogurt dip
from my friend, Margaret Skiles. Margaret sometimes alternates the fruit with cubes of cheese so that’s another option. Use your favorite fruit or whatever is in season. I hope you and your family enjoy this! And I hope you’ll join me on my Facebook page (and hit the like button!) and on my blog/website.
For the dip:
1 to 1 ½ tablespoons honey
Grated peel of medium lime (about 2 teaspoons)
Mix everything together. Put the dip into a serving bowl and refrigerate while you fix the fruit kabobs.
For the fruit kabobs:
Skewers (I used 12” but you can use smaller picks)
Oranges (mandarin oranges or fresh)
Pineapple (canned chunks or fresh)
*Optional – If adding cheese, Colby, cheddar, caraway, or Monterey Jack work well.
Drain the canned mandarin oranges and pineapple. (Or cut the pineapple into chunks if using a fresh one.) Gently wash the grapes, blackberries, and strawberries. Slide the fruit onto the skewers, alternating the colors for pretty presentation.
*Don’t wash the berries until you’re ready to assemble the skewers and don’t assemble the skewers too far in advance of serving them or the fruit juices might stain the other fruits.
Michelle Cox is a delightful author, a magnificent chef and my friend. Each week she will be sharing a special recipe from her collection of amazing creations! She and her husband, Paul, live near Asheville, North Carolina. Be sure to visit her Facebook page – Michelle Cox Inspirations.