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Colorful fruit kabobs are the best appetizer or side for any occasion! Load up your favorite fruits and get snacking.
We’ve had parties before where all the food was in the form of kabobs! It’s kind of nice because you don’t need any utensils. 😉 Some of our favorites were Mustard Chicken and Pineapple Kabobs, Dessert Kabobs, and of course these Fruit Kabobs!
How to Make Fruit Kabobs
These fruit kabobs are honestly one of my favorite sides to make for family dinners, birthday parties, summer picnics and potlucks. Such an easy and beautiful way to serve fruit.
These kabobs require no utensils which makes them the perfect finger food. And we love to change them up based on the fruit that is in season.
To make them – start by preparing all the fruit! Wash them throughly then cut or cube all the fruit into bite-size pieces. Add fruit onto skewers in rainbow order, piercing through the sharp side. Strawberries, cantaloupe, pineapple, kiwis, red grapes and blackberries. Place the fruit kabobs on a platter to serve! If you want to serve them at a later time, cover with plastic wrap and refrigerate until ready.
Keep the Fruit Fresh
Fruit can be cut ahead of time and either stored in separate bowls, or assembled on the skewers. Either way, some of the fruit will need to be treated so that they stay fresh and don’t brown.
- Fresh Fruit: A product found in the canning section of the grocery store.
- Soak in lemon water: Mix 1 tablespoon of lemon juice per 1 cup of water soak for 5-10 minutes.
- Bananas brown quite quickly, even with treatment. If you want to add a banana, either add the banana right before serving, or you can put the banana on the skwerer with the peel on. Remove the peel before serving.
- Cut fruit can be stored in the fridge for 3-5 days.
Note: No need to soak the bamboo skewers for fruit kabobs because they will not be put on the grill.
Rainbow of colors
Fruits come in so many beautiful colors. You can mix and match, make patterns, or design a rainbow.
- Red: Watermelon, strawberries, Raspberries, Cherries, Red Apples
- Orange: Cantaloupe, Orange Slices (clementines, cuties, tangerines), Mango
- Yellow: Pineapple, Peach, Pear Banana
- Green: Kiwi, Green Grapes, Green Apples, Honeydew
- Blue: Blueberries, Blackberries, Dark Purple Grapes
- Purple: Purple Grapes, Plums
Shape: Many of the softer fruits can be cut into shapes. Slice the fruit thick enough to be able to easily go on a skewer; about 1 inch. Then use a small metal cookie cutter to stamp out a shape. Using a melon baller is another fun way to form shapes.
Display the Kabobs:
- Lie them flat on a platter
- Place florist foam inside a wide mouth vase or bowl. Stick the fruit skewers in the block.
- Use half a watermelon: Cut a melon in half; lengthwise. Remove the fruit, flip the rind over and stick the fruit skewers into the outside of the melon.
- Cut a head of iceberg lettuce in half and place it on a platter with the flat side down. Stick the skewers into the lettuce head.
Serve with any of these fruit dips:
- Cream Cheese Fruit Dip
- Caramel Apple Dip
- Yogurt Fruit Dip
- Nutella Fruit Dip
- Cheesecake Dip
- Apple Brickle Dip
For more easy sides, try:
- Strawberry Salsa and Cinnamon Chips
- Veggie Cup Appetizer
- Veggie Tortilla Roll Ups
- Homemade Hummus
- Bacon Cheddar Pin Wheel
Fruit Kabobs Recipe
- 1 cup strawberries tops cut off
- 1 cup cantaloupe cubed
- 1 cup pineapple cubed
- 1/2 cup Kiwi peeled and sliced
- 1/2 cup red grapes
- 1/2 cup blackberries
- Prepare all fruit by washing and cutting or cubing.
- Add fruit onto skewers in rainbow order, piercing through the sharp side. Strawberries, cantaloupe, pineapple, kiwis, red grapes and blackberries.
- Place on platter and cover with Saran wrap and refrigerate until ready to serve.
Nutrition information is automatically calculated, so should only be used as an approximation.