Easy Fruit Kabobs with Honey Almond Yogurt dip are a deliciously simple and impressive summer treat. The perfect healthy party snack to please a crowd!
When the fruit meets the flame, it's nothing short of life changing.
Can you believe that grilling season is already upon us? I still can't get over the fact that I've never sunk my teeth into sweet and smoky grilled fruit until this moment.
'Tis a shock, considering the level of adoration I have for all things smoky. Give this gal a mezcal margarita and I'm happy as a clam.
The best fruit for grilling
Grilled fruit makes an impressive, fun, and simple side dish, appetizer, or treat. (I would've never guessed that you can grill bananas, but they're my favorite part!)
You want fruit that holds its shape here. It should be firm, not overly ripe, so it doesn't fall apart on the grill. My favorite grilling fruits are:
- just ripe bananas (mine were still a little green)
How to make fruit kabobs
The best part about this recipe is how easy it comes together!
- Preheat the grill to medium (around 350F) and brush it with oil to prevent sticking.
- Chop your fruit into 1-2 inch chunks or segments. It doesn't have to be perfect...we're going for rustic here. Just make sure they're big enough that they don't fall apart on the grill.
- Slide them onto your skewers of choice. I used wooden ones that I ran under cool water for a while to avoid burning but if you have metal, that's great, too. This recipe makes about five kabobs. I went with a red and white color scheme, but the order is totally up to you.
- Grill the fruit for about 3-5 minutes per side, watching carefully so the fruit doesn't burn. We're going for those flavorful grill marks!
Can I make these without grilling?
Yes! You can totally enjoy fruit skewers with fresh fruit and skip the grilling step.
This fruit is fabulous in its own right, but why not amplify all that refreshing deliciousness with a creamy dip?
My favorite is this honey almond yogurt dip made with thick greek yogurt, a bit of goat cheese for added flavor intrigue, raw honey for sweetness, a splash of vanilla, and chopped almonds for texture's sake.
More no-bake treats
- Frozen yogurt bars
- Chocolate drizzled wine soaked grapes
- Peppermint chocolate pie
- Peanut butter chocolate bars
Now tell me: are you a skewer or a kabob person?Print
Fruit Kabobs with honey yogurt dip are a deliciously simple and impressive summer treat. The perfect healthy party snack to please a crowd! Use firm versus overly ripe fruit for best results.
For the fruit:
- 2 peaches, sliced into fourths
- 2 medium just ripe bananas, diced into 1-2 inch chunks
- 10 strawberries, ends removed
- 1 ½ cups watermelon cubes (8 pieces), diced into 1-2 inch cubes
- ½ cup blueberries, for garnish (optional)
- 1 tbsp avocado oil (or neutral oil), for brushing
For the honey yogurt dip:
- 2oz goat cheese, softened to room temperature (½ log)
- ¾ cup plain Greek yogurt
- 3-4 tbsp honey (I like raw honey)
- ½ tsp vanilla extract
- ¼ cup roasted salted almonds, choppedd
Preheat the grill to medium, or 350F. Gather 5 skewers (if using wooden, soak them in water first to avoid burning).
- Assemble by threading fruit onto skewers in the following order: one strawberry, one banana chunk, one watermelon chunk, one peach chunk, and one more strawberry. Transfer to a plate or baking sheet.
Place kabobs on grill and cook for about 3-5 minutes per side, or until grill marks have formed. Remove from grill and transfer to a plate. Garnish with blueberries if desired.
Make dip by combining goat cheese, yogurt, honey, and vanilla in a mixing bowl. Use a hand mixer to beat mixture until smooth and creamy. Stir in most of the crushed almonds just before serving, reserving a handful for garnish. Serve dip with fruit kabobs.