Fruit Kabobs with Yogurt Dip

Header Image: 
platter with chunks of fresh fruit on toothpicks and container of vanilla yogurt
Header Second Line: 
Makes 8 servings of 2 kabobs each


  • ½ small watermelon, cut into chunks
  • ½ pineapple, cut into chunks, or one 8-ounce can of pineapple chunks in 100% juice
  • ½ cup red seedless grapes, washed
  • 1 cup strawberries, with the green stems and caps removed
  • 16 wooden skewers, 6 inches long
  • 1 cup low-fat vanilla yogurt


  1. Wash your hands well with soap and hot water.
  2. Wash all fruit with cool water. Drain in colander.
  3. Remove the green stems and caps from the strawberries.
  4. Carefully slide a skewer through the center of 4 or 5 pieces of fruit.
  5. Repeat with the other skewers to make 16 kabobs.
  6. Serve the kabobs with the yogurt for dipping.
  7. Refrigerate leftovers within 2 hours.