Rainbow Fruit Kabobs

A big fruit platter is always a welcome course at a holiday meal

Rainbow Fruit Kabobs

Fresh, healthy & delicious

Growing up, there was always a fruit and nut course at any big, Italian holiday meal.  Even today, fruit is placed at the table once all the dishes are cleared and before a big spread of pies.  It is always a welcome course… fresh, light and a nice counter to more indulgent dishes.  And it’s naturally GLUTEN-FREE!

This particular platter is one I made for a Father’s Day barbecue last spring.  I started out making fruit kebabs but I purchased too much fruit so I decided to throw the rest onto a big platter.

Fruit Kebabs are the best because they are fun to eat they look impressive but are actually quite easy to make… if you’re going to cut the fruit to serve in a bowl anyway, it doesn’t take much longer to put it on skewers.  The key in my opinion is to cut the melon into bite size pieces so the it is easy to eat straight off the skewers.

Scroll down to see Kebabs up close and how to assemble.


To make Fruit Kebabs:

Cut assorted melons into bite size pieces, as close to the same size as possible.

Place the cut pieces on skewers following a pattern and book end the skewers with berries.

We used Cantaloupe, Watermelon, Honeydew, pineapple, strawberries, blueberries and grapes.

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