Ingredients
Method
- Prepare the fruit. Wash all fruit well and pat dry. Hull the strawberries, remove any pineapple skin or core, and cut melon or mango into bite-sized chunks. Keep the pieces fairly uniform so they thread onto skewers easily.
- Make the dip. In a bowl, beat the cream cheese until smooth. Add yogurt, honey or maple syrup, vanilla, lemon juice, and cinnamon if using. Whisk until creamy and well combined. Chill until serving.
- Thread the kabobs. Assemble the fruit onto each skewer in rainbow order: strawberry, orange fruit, pineapple, green grapes or kiwi, blueberries, and blackberries or purple grapes. Leave a little space between pieces for a prettier presentation.
- Arrange and serve. Place the kabobs on a platter, fan them out for a rainbow look, or stand them upright in a vase or watermelon base for a centerpiece display. Serve with the chilled dip on the side.
Notes
Best fruits: Strawberries, pineapple, cantaloupe, kiwi, grapes, blueberries, and blackberries hold up well on skewers and give you strong rainbow color.
For kids: Use larger fruit pieces or cut fun shapes with small cookie cutters for a playful presentation.
Prevent browning: If using apples or bananas, toss them lightly in lemon juice before assembling.
Make ahead: You can prep and chop the fruit a day ahead, then assemble the kabobs up to 12–24 hours before serving. Keep them covered and refrigerated.
Dip options: A yogurt dip is the lightest choice, while cream cheese dip gives a richer cheesecake-like flavor.
Presentation ideas: Fan them on a platter, stand them in a vase, or place the skewers into a halved watermelon for a fun party display.
