What do you put on a fruit kabob?

You can use almost any fresh fruit for kabobs—strawberries, grapes, pineapple, melon, blueberries, kiwi, mango, apple, and banana are all popular choices. For added variety, consider adding cubes of angel food cake or cheese. The key is to pick fruits that hold their shape and stay juicy. Pair them with the creamy cinnamon dip for a sweet, crowd-pleasing treat.

Can I prepare fruit skewers the night before?

Absolutely! Fruit kabobs are perfect for prepping ahead. Assemble your skewers up to a day in advance and keep them tightly covered in the refrigerator. To keep everything fresh, lay a damp paper towel over the kabobs before sealing. Store the cinnamon dip separately and give it a quick stir before serving.

How to stop fruit kebabs from going brown?

Fruits like apples, pears, and bananas can brown after slicing. To prevent this, toss these fruits in a bit of lemon juice before threading them onto skewers. Using mostly berries, grapes, and citrus will also help, as they’re less likely to brown.

Do you soak skewers for fruit kabobs?

If you’re serving fruit kabobs raw (not grilling), soaking wooden skewers isn’t necessary. However, for safety—especially with kids—use blunt-ended skewers or snip off the sharp points. If you plan to grill your kabobs (for a warm variation), soak the skewers in water for at least 30 minutes beforehand to prevent burning.

Fresh Fruit Kabobs with Cinnamon Dip: 3 Simple Steps

Description

These fresh fruit kabobs with cinnamon dip are vibrant, simple to prepare, endlessly customizable, and guaranteed to bring a pop of color and joy to any table. A celebration of family, tradition, and togetherness—perfect for parties, snacks, or easy dessert!

Ingredients

Scale

Fresh strawberries
Pineapple chunks
Red and green grapes
Melon (such as cantaloupe or honeydew), cut into cubes
Apple, cut into chunks (tossed with lemon juice)
Blueberries
Wooden or bamboo skewers
Fresh mint leaves (optional, for garnish)
For the cinnamon dip:
8 oz (225g) cream cheese, softened
1/2 cup Greek yogurt (or plant-based yogurt for dairy-free)
3–4 tablespoons honey (plus more to taste)
1 teaspoon ground cinnamon (plus more for garnish)

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Instructions

Wash all fruit thoroughly and pat dry. Cut larger fruits into bite-sized pieces. Toss apples with lemon juice to prevent browning.
Thread fruit onto skewers, alternating colors and textures for a vibrant look. Let kids or guests build their own for extra fun.
Arrange the fruit kabobs on a large platter. Add fresh mint leaves for garnish if desired.
For the cinnamon dip: In a medium bowl, beat the softened cream cheese until smooth. Add Greek yogurt, honey, and cinnamon, and mix until silky and creamy. Adjust sweetness to taste.
Spoon the dip into a small serving bowl. For a pretty finish, drizzle with a little extra honey and sprinkle with cinnamon.
Serve kabobs with cinnamon dip on the side. Enjoy immediately, or cover and refrigerate until ready to serve. Both kabobs and dip can be made several hours ahead.

Notes

Use what’s in season and local for best flavor and color. If prepping ahead, cover kabobs with a damp paper towel and plastic wrap in the fridge. For a fun variation, add cubes of angel food cake or cheese. The dip can be made dairy-free by using plant-based yogurt and cream cheese.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Snack, Dessert, Appetizer
Method: No Cook
Cuisine: American, Mediterranean

Nutrition

Serving Size: 1 kabob + 2 tbsp dip
Calories: 90
Sugar: 12g
Sodium: 45mg
Fat: 3g
Saturated Fat: 2g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 2g
Protein: 2g
Cholesterol: 10mg