Arrange fruit cubes and slices alternately on skewers.
For Poppyseed Dip, stir together remaining ingredients in a small bowl. Serve dip alongside fruit kabobs.
emperature.
For the kabobs, thread the fruit onto wooden skewers. Place
Place remaining cilantro mixture and fruit in separate food-safe plastic
In mixing bowl, combine honey, whiskey and lemon juice; add pineapple chunks, banana pieces, orange sections and cherries. Gently toss to coat fruit well.
Cover and refrigerate up to 2 hours or until ready to grill.
Remove fruit with slotted spoon, reserving the whiskey baste to brush on fruit kabobs while grilling.
Alternately thread fruit onto skewers.
Grill fruit kabobs, on covered grill, over medium-low coals, 5 to 10 minutes or until fruit is warmed through.
Set aside 1/4 cup coconut. Mix the remaining ingredients except for fruit. Place in a serving dish and sprinkle with remaining 1/4 cup coconut. Arrange fruit on skewers and serve with dip.
Any fresh fruit can be used.
Thread an assortment of fruit on each skewer with a strawberry at the top.
Chill.
For a fancy table centerpiece, insert one end of each kabob on the outside of the empty watermelon rind half.
Fill in empty spaces by placing grapes, berries or pineapple chunks onto toothpicks and insert into rind.
Serves 48 kabobs.
For the margarita dip: Place sour cream,cream cheese,powdered sugar,tequila,orange juice,and lime juice in a blender or food processor cover blend until combined.
Add whipping cream cover and blend until fluffy and mixture mounds.
Serve immediately or cover and chill up to 24 hours.
For Kabobs: Arrange small skewers of cake and fruit on serving platter Serve with dip.
Assemble fruit on sticks.
Place in large glass pan. Pour the marinade over and let sit overnight.
Remove stems from strawberries. Cut bananas, pineapple, apples, cantaloupe and honeydew into chunks.
Place fruits in a bowl. Add Fruit-Fresh and orange juice concentrate, stirring gently.
Let stand for 1 hour or longer. Arrange fruits and marshmallows on skewers. Sprinkle each kabob with a small amount of sugar.
In 2-quart pitcher, combine juice and soda.
On each of 6 wooden skewers, place assorted pieces of fruit.
For each serving, place 1 fruit kabob in each glass.
Pour juice over fruit kabob; serve immediately.
Makes 6 servings.
On 6-inch wooden skewers, alternate pineapple, strawberries, bananas and kiwi fruit.
Combine yogurt and orange juice to make dip.
Cover and chill for 2 hours or longer.
Garnish with rind. Yields 1 1/2 cups dip.
eat tasting easy to make fruit skewers for kids. A great
Put fruit on wooden skewers.
Alternate any 3 pieces of fruit on plastic or wooden toothpicks.
Chill until ready to serve.
Chop fruit into large pieces and place on skewers or kabob sticks.
Serve and enjoy.
huck in the cup of fruit. mix on the turner. If
Heat grill to low, 325 degrees 350 degrees .
Assemble kabobs, alternating different vegetables and pineapple on wooden skewers.
Combine all ingredients for marinade in medium bowl and mix well.
Brush marinade onto fruit and veggie kabobs.
Line grill with Reynolds Wrap(R) Aluminum Foil.
Place kabobs on grill on aluminum foil and grill for 10 to 15 minutes, or until veggies are desired doneness.
Transfer kabobs to plate to cool before serving.
Thread fruit chunks alternately onto skewers. Set aside.
In a small bowl, combine yogurt and passionfruit pulp. Drizzle over fruit kabobs to serve.
Arrange fruit on 12 wooden skewers.
Spread margarine evenly on both sides of pound cake slices.
Mix sugar and cinnamon in a small bowl; sprinkle over cake slices.
Place cake on grill over hot coals or on rack of broiler pan.
Heat on both sides until lightly toasted.
Cool.
Serve with Cool Whip and fruit kabobs. Makes 12 servings.
(You may substitute fruit cocktail instead of the fruit kabobs, if you wish.)
alf of mixture.
Place kabobs on a broiler pan coated