Fresh Rainbow Fruit Kabobs Recipe with Easy Creamy Honey Yogurt Dip
These colorful fruit kabobs paired with a creamy honey yogurt dip are a quick, easy, and refreshing snack or dessert perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Snack
- Cuisine: American
Ingredients
Scale
- Strawberries, hulled and halved
- Pineapple chunks, fresh or canned in juice, drained
- Green grapes, whole, firm and seedless
- Blueberries, washed and dried
- Kiwi, peeled and sliced into rounds or chunks
- Mango, peeled and cubed
- Red apple, cored and cut into chunks, tossed in lemon juice
- 1 cup plain Greek yogurt (full-fat or 2%)
- 2 tablespoons honey, raw or unfiltered
- 1 teaspoon fresh lemon juice
- ½ teaspoon vanilla extract (optional)
Instructions
- Prepare the Fruit (10 minutes): Wash all the fruit thoroughly. Hull the strawberries and cut in half if large. Peel and cube the pineapple, mango, and kiwi. Core the apple and cut into bite-sized chunks, tossing them immediately in a small bowl with a teaspoon of lemon juice to avoid browning.
- Assemble the Kabobs (8-10 minutes): Thread the fruit pieces onto the skewers in a rainbow pattern—start with red strawberries, then pineapple, green grapes, blueberries, kiwi, mango, and finish with apple. This color order is flexible.
- Make the Creamy Honey Yogurt Dip (5 minutes): In a mixing bowl, combine 1 cup (245 g) of plain Greek yogurt, 2 tablespoons (40 g) of honey, 1 teaspoon (5 ml) of fresh lemon juice, and ½ teaspoon (2.5 ml) of vanilla extract (optional). Stir gently until smooth and glossy. Taste and adjust sweetness or tanginess as desired.
- Chill and Serve (5 minutes): Refrigerate the dip for a few minutes while finishing the kabobs or serve immediately with the dip on the side.
Notes
Use firm, ripe fruit to avoid mushy or hard kabobs. Toss apple chunks in lemon juice immediately to prevent browning. Soak wooden skewers in water for 10 minutes if grilling to avoid burning. Add a teaspoon of milk to the dip if it feels too thick. Assemble kabobs in one go to prevent fruit drying out. Drain canned pineapple well to avoid soggy kabobs. For vegan version, substitute Greek yogurt with coconut or almond yogurt and honey with maple syrup or agave.
Nutrition
- Serving Size: 2 kabobs and 2 table
- Calories: 165
- Sugar: 22
- Sodium: 50
- Fat: 2.5
- Saturated Fat: 1.5
- Carbohydrates: 27
- Fiber: 3
- Protein: 7
Keywords: fruit kabobs, honey yogurt dip, healthy snack, easy dessert, summer recipe, kid-friendly, gluten-free, vegan option