Fruit Skewers with Yogurt Dip for Easy Parties
Fresh, colorful fruit skewers paired with a lightly sweet, tangy Greek yogurt dip—an easy, crowd-friendly party snack that can be mostly made ahead.
Equipment
- Medium Bowl
- Whisk
- Cutting board
- Chef's knife
- Small wooden skewers (6–8 inches)
- Serving platter
- Small serving bowl
- Plastic wrap or fitted lid
Ingredients
For the fruit skewers
- 240 g strawberries hulled and halved (about 1 1/2 cups; about 10–12 medium berries)
- 200 g fresh pineapple cut in 2–3 cm / 1-inch chunks (about 1 1/2 cups)
- 100 g seedless green or red grapes left whole (halve for very young kids) (about 3/4 cup)
- 75 g blueberries (about 1/2 cup)
- 2 medium kiwis peeled and cut into thick half-moons (about 140 g total)
- 1 small clementine or mandarin peeled and separated into segments (about 8 segments)
- 12–16 small wooden skewers 6–8 inches long
For the yogurt dip
- 240 g plain Greek yogurt (2% or full-fat) (about 1 cup)
- 2–3 tbsp liquid honey to taste
- 1–2 tbsp freshly squeezed lemon juice
- 1/2 tsp vanilla extract
- 1/4 tsp finely grated lemon zest or orange zest optional
Instructions
- Chill the serving dishes (optional). If you have time, place the platter for the skewers and the bowl for the dip in the fridge for 15–20 minutes.
- Make the yogurt dip. In a medium bowl, add the Greek yogurt, 2 tbsp honey, 1 tbsp lemon juice, vanilla extract, and zest if using. Whisk until completely smooth and creamy.
- Taste and adjust. If it tastes flat, add another 1/2–1 tbsp lemon juice. If your fruit isn’t very sweet, whisk in another 1 tbsp honey. Aim for a lightly sweet, tangy dip.
- Chill the dip. Cover and refrigerate for at least 30 minutes (and up to 24 hours) so the flavors meld and the texture firms slightly. If it thickens too much, whisk in 1–2 tsp cold water or milk at a time to loosen.
- Wash and dry the fruit. Rinse strawberries, grapes, blueberries, and whole kiwis under cool water, then pat everything dry well.
- Cut the fruit into skewer-friendly pieces. Hull and halve strawberries. Cut pineapple into 2–3 cm / 1-inch chunks. Slice kiwis into thick rounds and halve. Separate the clementine into segments.
- Prepare the skewers. If skewers are very long, cut in half. For very young kids, consider using cocktail picks or serving bite-size fruit with the dip instead.
- Thread the fruit. Arrange fruit in a repeating pattern (for example: strawberry, grape, kiwi, pineapple, blueberry, clementine), leaving a small handle at one end. Don’t pack pieces too tightly.
- Check for weak spots. Hold each skewer horizontally and gently wiggle; replace any cracked or overly soft pieces so skewers don’t break.
- Arrange on a platter. Place skewers in neat rows or a fan shape, with handles facing outward for easy grabbing.
- Cover and chill (if making ahead). If preparing more than 30 minutes before serving, cover tightly and refrigerate up to 4 hours; avoid stacking skewers.
- Serve. Stir the yogurt dip, transfer to a small bowl, and set in the middle of the platter or alongside. Serve cold.
Nutrition
Calories: 190kcalCarbohydrates: 34gProtein: 8gFat: 3.5gSaturated Fat: 1.5gCholesterol: 10mgSodium: 55mgPotassium: 420mgFiber: 4.5gSugar: 25gVitamin A: 250IUVitamin C: 75mgCalcium: 130mgIron: 1mg
Tried this recipe?Let us know how it was!
