Fruit Kebabs With Vanilla Mint Yogurt Sauce Food

RAINBOW FRUIT KABOBS

Steps:

• Thread fruit onto wooden skewers.
• Combine fruit dip ingredients and stir well.
• Place skewers on a serving platter with dip.

MINI FRUIT KEBABS WITH BLUEBERRY YOGURT DIP

Steps:

• For the kebabs: Thread the blueberries, pineapple chunks and raspberries onto small 3 1/2-inch bamboo skewers in any order you like.
• For the dip: Add the Greek yogurt, honey, blueberries and vanilla seeds to a blender. Blend until smooth.
• Serve the fruit kebabs with the yogurt dip.

GRILLED STRAWBERRY KEBABS WITH LEMON-MINT SAUCE

Steps:

• Preheat a grill or grill pan to medium-high and scrape it clean with a grill brush.
• While the grill preheats, thread the strawberries onto the skewers, piercing each strawberry with 2 skewers and making a total of 4 kebabs with 6 strawberries on each (double-skewering the strawberries will make them easier to turn). In a cup, combine the oil and 2 tablespoons of the maple syrup. Brush the syrup mixture over the strawberries.
• In a small bowl, combine the mint, lemon zest and juice and remaining 2 tablespoons of maple syrup.
• Grill the strawberries until they are softened and have grill marks, 3 to 4 minutes per side. Serve the strawberries drizzled with the lemon-mint sauce.

FRUIT KEBABS WITH VANILLA MINT YOGURT SAUCE

Steps:

• In a bowl whisk together the yogurt, the sugar, the vanilla, and the mint. (The sauce may be made 1 day in advance and kept overed and chilled.)
• Tread the fruits, alternating the pineapple, the kiwis, the strawberries, and the honeydew, onto the skewers. (The fruit kebabs may be make 1 day in advance and kept overed and shilled.) Serve the fruit kebabs with the sauce.