Summer Fruit Kabobs
Serves: 8 | Serving Size: 1 skewer
1 cup watermelon chunks
1 cup pineapple chunks
1 cup red seedless grapes
1 cup stemmed strawberries
2 kiwi, peeled and cut in quarters
8 bamboo skewers (6 inches)
1 cup nonfat light strawberry yogurt
Thread one piece of fruit all the way down the skewer until you’re about 1/2 inch from the end. Grab a different piece of fruit and thread it down the skewer until it touches the first piece of fruit. Repeat with remaining fruit. Feel free to play around with patterns and colors.
As you finish each kabob, place it on a large platter. Once you’re out of kabobs, set the platter aside.
Pour nonfat light strawberry yogurt into a medium bowl. Place the bowl on the platter or arrange it next to the kabobs.
Serve kabobs with yogurt on the side.
Play around with different fruit combinations.
Did You Know?
Grapes are grown and harvested on every continent except Antarctica.
The pineapple plant is technically an herb.
98% of the kiwis grown in the United States are grown in California.
The watermelon is closely related to cucumbers and squash.
There is only one gene that separates a peach from a nectarine.
Most strawberries have over 200 seeds... each.
Stephanie Ronco has been editing in a professional capacity for the past 10 years. In addition to her work as an editor, Ronco has also served as a ghostwriter and writing tutor. A voracious reader, Ronco loves watching language evolve and change. When she’s not delving into her latest project, Ronco can be found teaching acting classes, performing in community theater, or sailing with her husband.