RCI-SN.003.0118.001
Fruit kebabs
Fruit kebabs from the Recidemia collection
Prep25 min
Cook20 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- each cantaloupe1/2 unitmedium, cut into 1 x 1-inch cubes
- strawberries1 1/2 cuphulled
- each kiwi fruits3 unitcut into 1-inch 1 x Cubes
- grapes1 cupseedless
- each bananas2 unitlarge, cut into 1 x ½-inch slices
- each figs3 unitlg, dried or fresh 1 x Sliced
- each bamboo skewers (12-inch)6 unit
- 1 cup
Method
1
Soak the six 12-inch bamboo skewers in water for at least 30 minutes to prevent burning during assembly.
2
Prepare the cantaloupe by cutting it in half, removing seeds, and cutting the flesh into 1 x 1-inch cubes.
3
Hull the strawberries and leave them whole, or cut larger berries in half if needed for uniform kebab spacing.
4
Peel the kiwi fruits and cut them into 1-inch cubes, being careful to preserve the vibrant green color.
5
Rinse the seedless grapes and pat them dry with a paper towel.
6
Slice the bananas into 1 x ½-inch pieces just before assembling to prevent browning, and pat lightly with paper towels to remove excess moisture.
7
Slice the figs into uniform pieces, trimming any stems if using fresh figs.
8
Thread the prepared fruits onto the soaked skewers, alternating varieties for visual appeal and color contrast—consider arranging cantaloupe, strawberry, kiwi, grape, banana, and fig in a repeating pattern on each skewer.
9
Arrange the assembled kebabs on a serving platter and serve immediately with vanilla yogurt on the side as a dipping sauce.