Fresh Rainbow Fruit Kabobs with Creamy Vanilla Yogurt Dip
These fresh rainbow fruit kabobs paired with a creamy vanilla yogurt dip make a quick, healthy, and colorful snack perfect for any occasion. The combination of juicy fruit and a subtly sweet dip offers a refreshing treat that’s easy to assemble and enjoy.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Category: Snack
- Cuisine: American
Ingredients
Scale
- Strawberries, hulled and halved
- Orange segments, peeled and pith removed
- Pineapple chunks, fresh or canned in juice
- Green grapes, halved
- Kiwi, peeled and sliced
- Blueberries
- Red seedless grapes
- 1 cup plain Greek yogurt
- 1 teaspoon pure vanilla extract
- 1 tablespoon honey or maple syrup (optional)
- 1 teaspoon fresh lemon juice
Instructions
- Rinse all fruit thoroughly. Hull and halve strawberries, peel and segment oranges, chop pineapple into bite-sized chunks, halve grapes, peel and slice kiwi, and wash blueberries. Aim for uniform pieces for easy threading.
- In a mixing bowl, combine 1 cup plain Greek yogurt with 1 teaspoon pure vanilla extract, 1 tablespoon honey (or maple syrup), and 1 teaspoon fresh lemon juice. Whisk until smooth. Adjust sweetness or tanginess to taste. Chill the dip while assembling kabobs.
- Thread fruit pieces onto skewers in rainbow order: strawberry (red), orange segment, pineapple (yellow), green grape or kiwi, blueberries (blue), and finish with red grape or strawberry. Repeat pattern depending on skewer length, typically 5–7 pieces per skewer.
- Arrange the finished kabobs neatly on a serving platter. Serve immediately with the chilled creamy vanilla yogurt dip on the side, or cover and refrigerate for up to 2 hours before serving.
- Optional: Lightly grill the kabobs on medium heat for 1–2 minutes per side for a smoky flavor and caramelized edges. Avoid overcooking to prevent mushy fruit.
Notes
Soak wooden skewers in water for 20 minutes before use to prevent burning if grilling. Use ripe but firm fruit to avoid mushiness. Assemble kabobs close to serving time to keep fruit fresh. The dip can be made up to 3 days ahead and refrigerated. For vegan version, substitute Greek yogurt with coconut or almond yogurt and honey with maple syrup.
Nutrition
- Serving Size: 1 kabob with 2 table
- Calories: 90
- Sugar: 14
- Sodium: 40
- Fat: 1.5
- Saturated Fat: 0.5
- Carbohydrates: 18
- Fiber: 3.5
- Protein: 5.5
Keywords: fruit kabobs, healthy snack, vanilla yogurt dip, rainbow fruit, easy snack, fresh fruit, kid-friendly, gluten-free, vegan option