Special get-together coming up, like a wedding or baby shower, family reunion, graduation party, special birthday, or neighborhood BBQ gathering? Wondering what to bring? How about serving fruit kabobs? They are not that hard to do, and usually draw some special attention. You can make them as simple as you want, or you can use a variety of summer fruit favorites that are in season, which might include melons, berries, grapes, pineapple, or other soft fruit items. It is really a personal choice what of what to use, but using multiple colors makes them more appealing. The thing I like about doing the kabobs for your guests or family is that they are not messy and are convenient to eat, especially for kids. As far as planning how many you need, most everyone would probably take one or two. The good thing about doing kabobs is you can put out a limited amount, keep extra refrigerated until needed, then add more to the platter when low. If you would have served a fruit salad, it is all out at once, thus making it difficult to keep product cold for food safety, and after sitting out for an extended time the extra usually goes to waste. Here, extra fruit could be kept in a cooler if you are bringing to someone’s home, or in your own refrigerator.
- Kiwi fruit
- Large Serving Platter
- Plastic Wrap
- Wooden Kabob Skewers
- Lemon Juice (optional)
- Spray Bottle (optional)
- First you will want to wash all of your fruits before cutting.
- Once you have rinsed the fruit, pat dry with napkin or towel, and start to prepare for making kabobs.
- Strawberries just need to be hulled, grapes pulled from stem and kiwi peeled and chunked.
- Melon needs to be cut in half, then another half.
- Cut into wedges.
- Once it’s cut into wedges, make cuts down to the rind every two inches or so, then run knife along the edge of rind and fruit until the fruit falls off the rind.
- Now you have all the fruit ready to be skewered.
- Start placing fruit on skewers, rotating colors with as much fruit as desired on each kabob.
With many different colors to pick from, make your kabobs pretty. You can mix them up on each skewer or make them all the same way. One tip is, if you bought a whole watermelon, use more chunks of watermelon on each skewer to keep costs down, as watermelon is usually the least expensive price-per-pound item you’re using. When purchasing kabob sticks there are different lengths to buy, and some stores only carry one size, so determine what size fruit skewers you want. Another thing is determining if you are going to prepare kabobs the day of the event, or if because of time, they need to be done the night before. If you do make kabobs the night before, and might be using items like peaches or nectarines, you can put some lemon juice mixed with water into a spray bottle and spray the fruit when it’s on the platter to preserve color and make it look like fresh cut. If you use items like I did, you shouldn't need to do this to preserve color, as melons hold well, not turning brown. Place some plastic wrap over the top to seal and you should be good to go. Some people like to place a tub of fruit dip out next to the platter when serving; that is your call and certainly not mandatory.
I hope this works out for you, as a nice healthy selection of fruit usually goes over very well. You can’t go wrong with good fruit!
Coborn’s Produce Merchandiser
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