Prep 20 mins
Cook 0 mins
This was in the Chicago Sun-Times food section, and I thought it sounded cute so I clipped it. When my 3 and 4-year-old cousins came over and I wanted to whip up something nice but healthy for them, I remembered this. They loved it! I used whatever fruits I had on hand from the list, and they really seemed to like the sauce. :)
KEBABS (Choose 4-5 of the following)
- 4 -5 slices bananas, rounds 1/2 inch thick or 4 -5 slices strawberries, sliced in half lengthwise or 4 -5 slices apples, chunks or 4 -5 green seedless grapes or 4 -5 red seedless grapes or 4 -5 slices oranges or 4 -5 slices pears or 4 -5 pineapple chunks or 4 -5 pieces watermelon, chunks or 4 -5 pieces cantaloupes, cubes honeydew cubes, dried apricot, dried strawberries, dried blackberries, dried apples
- 2 teaspoons honey or 2 teaspoons maple syrup
- cinnamon, to taste
- 8 ounces vanilla yogurt
- To make kebabs, wash and clean fruit.
- Cut large fruit into bite-sized pieces.
- Thread different kinds of fruit on six-inch skewers, alternating between fresh and dried fruit (if using) when making kebabs.
- If not serving right away, place in a square or rectangular container.
- To prevent browning, sprinkle apples, pears, bananas, fresh peaches, or nectarines with a little lemon juice.
- To make dip, add honey or maple syrup and a dash or two of cinnamon (or to taste) to vanilla yogurt.
- Mix until combined.
- If not serving right away, store in a small, leak-proof container.
- Serve with kebabs.
I prepared this for adults so we didn't make kebabs, just set out a tray of prepared fruits with cocktail forks, but the simple dipping sauce really made the dish! My daughter loved that all by itself! (I used cherry vanilla yogurt). While I would definitely use a variety of fruits, everyone agreed that the dip went best with the strawberries...so just strawberries and dip would make a refreshing snack.