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.
rocessor, coarsely chop mixed dried fruit. Insert metal dowel or tool
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.
In large bowl, combine fruit.
Add Pineapple Lime Dressing; stir gently to coat.
Makes 8 servings.
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.
Assemble fruit on sticks.
Place in large glass pan. Pour the marinade over and let sit overnight.
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.
Mix the yogurt, whipped topping, orange juice and orange zest in a medium bowl. Chill, cover and put in the refrigerator. Combine the oranges, undrained pineapple, bananas and apples in a medium bowl and mix gently. Chill, cover and put in the refrigerator. Spoon 1 scoop of sherbet into each of 16 dessert goblets or dessert bowls. Spoon several tablespoons of the fruit mixture over the sherbet. Top with the yogurt mixture.
Prepare the fruit.
Combine all the ingredients for sauce and mix.
Just before serving, pour honey orange sauce over the fruit, serve.
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.
Cut fruit into bite sizes; dip in jello powder for a tangy new taste.
Chop fruit into large pieces and place on skewers or kabob sticks.
Serve and enjoy.