Tropical
Tropical Fruit Kabobs
Colorful skewers of fresh tropical fruits with honey-lime drizzle
cold_biteeasyTropical
Prep20 min0Total20 minServes12Tempcold
✓ vegan✓ vegetarian✓ gluten-free✓ dairy-free✓ paleo
Recipe
Ingredients
- 2 cupsfresh pineapple(cubed)
- 2 cupsfresh mango(cubed)
- 1 cupkiwi(peeled and quartered)
- 2 cupshoneydew melon(balled or cubed)
- 1 cupfresh strawberries(hulled)
- 2 tbsphoney(or agave for vegan)
- 1lime(juiced and zested)
- 1 tbspfresh mint(chiffonade)
Make Ahead
Cut fruit and store separately up to 1 day ahead. Assemble skewers up to 4 hours before serving. Drizzle just before serving.
Instructions
- 1Cut all fruits into similar-sized pieces for even presentation
- 2Thread fruits onto wooden skewers alternating colors
- 3Whisk together honey, lime juice, and lime zest
- 4Arrange kabobs on serving platter
- 5Drizzle with honey-lime mixture just before serving
- 6Garnish with fresh mint
- 7Keep chilled until ready to serve
Notes
Pro Tips
Soak wooden skewers in water to prevent splintering. Use a melon baller for uniform shapes. Keep refrigerated on ice at outdoor parties.
History & Origin
Fruit kabobs became popular in American entertaining during the 1960s and 70s as fondue parties and tiki culture brought skewered foods into fashion. The combination of tropical fruits reflects the poolside paradise aesthetic of mid-century leisure.
Pairs Well With
rumtequilavodkasparkling wine
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