Victoria Pride kicks off in July, and if you're heading to the parade, a picnic in the park, or just hosting friends before the festivities, you need something that travels well, feeds a crowd, and looks the part. These rainbow fruit skewers check every box. No oven, no stress, and about twenty minutes of chopping is the only real work involved.
INGREDIENTS (makes about 12 skewers)
- 1 cup strawberries, hulled and halved
- 1 cup cantaloupe or mango, cubed
- 1 cup pineapple, cubed
- 1 cup green grapes
- 1 cup blueberries
- 1 cup purple or red grapes
- For the dip: 1 cup plain yogurt, 2 tablespoons honey, zest and juice of 1 lime
METHOD:
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Prep the fruit Wash everything well, then get it all cut down to bite-sized, skewer-friendly pieces on a cutting board. Bigger pieces for the sturdier fruit like pineapple and melon, smaller for the softer stuff like strawberries.
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Sort by colour Line up six small bowls or one large mixing bowl with dividers, and group the fruit by colour: red, orange, yellow, green, blue, purple. This is the only step that actually matters for the "rainbow" part, so don't rush it.
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Build the skewers Thread the fruit onto skewers in rainbow order, red to purple. Wooden skewers work fine, and if you're feeding kids, trim the pointed ends once threaded.
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Make the dip Whisk together the yogurt, honey, lime zest, and lime juice in a small bowl until smooth. Taste and adjust for sweetness or tartness.
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Serve Arrange the skewers on a serving tray with the dip in the centre. If you're transporting these to a park or a parade route, keep them covered and cool until you're ready to set up.
Notes
- These can be assembled up to a day ahead. Keep them covered in the fridge and add the dip just before serving.
- No fresh blueberries or purple grapes on hand? Blackberries and dark plums work just as well.
- For a boozy version at an adults-only gathering, a splash of Chambord in the dip does wonders.
- Leftover fruit, if there is any, is excellent chopped over yogurt the next morning.