1poundstrawberrieswashed, hulled, and mushy berries removed
Fruit Dip
1cupGreek yogurtI used Fage 0% fat
2tablespoonshoneyor pure maple syrup
0.5teaspoonpure vanilla extract
Instructions
Fruit Skewers
Wash and hull the strawberries, then thread onto the skewer starting at the small end. This will make the strawberry appear upside down.
Cut the top and bottom off the pineapple using a sharp knife, then remove the rind. Cut into strips, then into chunks.
Cut slices of melon that are about the same thickness as your mini-cookie cutters. Lay the melon slice flat on a cutting board and press the cutters into the flesh. Gently remove the shapes and set aside.
If the slices are too thick, or the cutter does not cut all the way through, simple run a pairing knife around the edge to remove any excess melon.
Slide the skewers through the center of the melon shapes. Continue threading the fruit onto the skewers until you almost reach the end. Place on a serving platter or plate and serve with yogurt dip for fruit.
Fruit Dip
Mix the yogurt, honey, and vanilla together in a bowl. Cover and chill until ready to use.
Notes
Choose 4 to 6-inch skewers to make mini-fruit kabobs, or 10 to 12-inch for full-size. Any larger than 12-inches will be more difficult to handle and the fruit may start falling off.
Add one-quarter teaspoon orange zest and 2 tablespoons of orange juice to create a citrus flavored dip.
Place the skewers in an airtight container or cover them tightly with plastic wrap and store in the refrigerator for up to 3 days.
Store the dip separately in an air tight container for up to 5 days.
Ingredient amounts are approximate. Your choice of fruits and size of skewers will determine the amount needed.