Snack · Side

Fruit Kabobs with Yogurt Dip

Melon, pineapple, strawberries and grapes on skewers with a honey-vanilla yogurt dip. Party food that disappears.

⏱ 30 min (30 min prep) 🍽 Serves 8 · 2 kabobs with dip kid friendlymake aheadquick vegetariangluten free

📅 Add to my plan

ContainsMilk. Check the labels on what you buy; brands differ.

Ingredients

Make 8 servings

Kabobs
2 cup Cantaloupe, cut in 1-inch cubes
2 cup Honeydew melon, cut in 1-inch cubes
2 cup Pineapple, cut in 1-inch cubes
16 Strawberries, hulled
1½ cup Grapes, red or green
Dip
1 cup Plain Greek yogurt
2 tbsp Honey
½ tsp Vanilla extract
¼ tsp Ground cinnamon

Make it yourself

Make the greek-style yogurt yourself →

In the planner, Make it on the shopping list swaps the store item for these ingredients and puts the work on your prep day.

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: 16 wooden skewers, cutting board, small bowl.

Scrub the melons and pineapple under running water before cutting. Rinse the berries and grapes.
Thread the fruit onto the skewers in a pattern, about 6 or 7 pieces each.
Stir the yogurt, honey, vanilla and cinnamon together for the dip. Serve the kabobs cold with the dip.

Make aheadMake kabobs up to 1 day ahead; cover and refrigerate.

🧒 With kidsKids can thread the fruit. For children under 4, skip the skewers, cut grapes in quarters and serve the fruit in a bowl. Honey is not safe for babies under 1 year old.

Dairy-free swapUse a dairy-free yogurt.

Good to know

For babies and toddlers Ceylon vs. Cassia Cinnamon

An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.