Fresh Rainbow Fruit Kabobs with Honey-Lime Yogurt Dip
A colorful and easy-to-make snack featuring fresh fruit kabobs paired with a creamy, tangy honey-lime yogurt dip. Perfect for quick healthy snacking or party appetizers.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Snack, Appetizer
- Cuisine: American
Ingredients
Scale
- Strawberries, hulled and halved
- Kiwi, peeled and sliced into ½-inch rounds
- Pineapple chunks, about 1 inch each
- Red and green grapes, halved
- Blueberries
- Mango, peeled and cut into cubes
- Honeydew or cantaloupe melon balls (optional)
- 1 cup plain Greek yogurt
- 2 tablespoons honey
- Juice of 1 fresh lime (about 2 tablespoons)
- 1 teaspoon lime zest
- Pinch of salt
Instructions
- Rinse all the fruit well under cold water. Hull and halve the strawberries. Peel the kiwis and slice into ½-inch rounds. Cut pineapple into bite-sized chunks, roughly 1 inch each. Halve the grapes and mango cubes. If using melon balls, scoop them out with a melon baller. Pat all fruit dry gently with paper towels to avoid soggy kabobs.
- In a bowl, combine 1 cup (240 ml) of plain Greek yogurt with 2 tablespoons (30 ml) honey, juice of one fresh lime (about 2 tablespoons or 30 ml), and 1 teaspoon (2 grams) lime zest. Add a tiny pinch of salt. Stir everything together until smooth and creamy. Taste and adjust sweetness or lime to your preference.
- Take your skewers and thread fruit pieces in a rainbow pattern—start with strawberries (red), then mango (orange/yellow), pineapple (yellow), kiwi (green), grapes (light green or red), blueberries (blue). Alternate colors to create that vibrant, inviting look. Leave about 1 inch of skewer at the bottom for easy handling.
- Place the finished kabobs on a platter and refrigerate for 10-15 minutes if you prefer them extra cold. The dip can also chill alongside (optional).
- Arrange kabobs on a colorful plate or tray with a bowl of the honey-lime yogurt dip on the side for dipping. Enjoy immediately for best texture and freshness.
Notes
Soak wooden skewers in water for 20 minutes before use to prevent burning if grilling. Pat fruit dry to avoid soggy kabobs. The dip can be made a day ahead and stirred before serving. For dairy-free, substitute Greek yogurt with coconut or almond milk yogurt. Grilling kabobs lightly adds a smoky flavor.
Nutrition
- Serving Size: 2 kabobs with dip
- Calories: 135
- Sugar: 18
- Sodium: 50
- Fat: 1
- Saturated Fat: 0.5
- Carbohydrates: 22
- Fiber: 3.5
- Protein: 7
Keywords: fruit kabobs, honey-lime yogurt dip, healthy snack, party appetizer, fresh fruit, easy recipe, gluten-free, dairy-free option