These colorful rainbow fruit khambobs are very sweet and refreshing. This light snack is versatile, easy and perfect for hot days when you want something hot and juicy.
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Recipe details
Summer is the perfect time to enjoy fruits, and these fruit kabobs are the best. I love how pretty they are and how sweet, tart and juicy they are. Chill from the fridge on a hot summer day. That way you will become everyone’s heroes.
Flavor: These fruit kappobs are sweet, tart and citrusy. They’re a fresh flavor mix that goes together very well. Texture: The berries are soft and juicy, and the grapes and orange slices have nice snaps when chewed. The kiwi is soft and soft. Time: This takes about 25 minutes. Ease of Use: This is a no-bake snack that uses simple ingredients. All preparations cut and warp the fruit.
What you need
Ingredient Notes
Berries – Raspberries, blueberries, strawberries and blackberries add both sweet and tart flavors to the kappob. Citrus oranges are sweet and are also the perfect size to skewer. Kiwis – Sweet and juicy, a little tart, these are also great additions. Grapes – I like to use both green and red grapes. Because they add color and have slightly different flavors. The red is sweet, and the green is more tart.
Add-ins and replacements
Add sweeteners – To make your fruit even sweeter, you can drizzle the kabob with honey or maple syrup. Substitute other fruits – add melons, watermelons, honeydew melons, pineapple, bananas, mangos, peaches, plums, or green and red apples. Grill them – If you have baked the fruit with small char and caramelized sugar, bake kabob on each side for a few minutes. Soak the wooden skewers in advance to avoid burning.
How to make fruit kappob
Prepare the fruit. Wash all the fruit thoroughly under cold water and dry in a clean towel. Cut and assemble the Kabob. Peel and cut the fruit and thread it over each wooden skewer. Leave it covered in the fridge until ready.
Pro Tip: Use ripe but not overripe fruit to ensure that it stays on the skewer and is firm enough to prevent it from tearing or slipping off.
Recipe Tips
Choose a firm, ripe fruit – you want the fruit to be not only sweetly ripe, but also firm. If it is too soft, the fruit can shed mushyness and tears when it is skewed. Cut everything evenly – look to the size of the fruit chunks. Look at your smallest fruit (in my case, blueberries) and don’t make the sliced fruit much larger than that. Make a Pattern – I’ve made a fruit kubob into a rainbow, but you can also alternate flavors and colors for a more attractive effect. Have fun with it!
FAQ
All fruits can be used with kabob, but I love melons, berries, grapes, oranges, pineapple and bananas. You can combine different types like tropical fruits and berries, or create rainbows of colour. Fruit kubb is extremely versatile.
No, you don’t need to soak the skewers as they don’t cook them. However, if you plan to bake fruit kamabob, it is recommended to soak the wooden skewer in advance for about 30 minutes.
Provide suggestions
This fruit kappob recipe is light, refreshing, sweet and tart. It’s a great snack that everyone loves and is perfect for anything served with dips, cakes, chocolate or salads.
Dip: Soak these fruit kabobs in yogurt, cream cheese, or cheese or chocolate fondue. Try them with this delicious cream cheese fruit dip or homemade chanti lily cream. Cake: Serve with slices of strawberry bunt cake, berry chantilly cake, lemon pound cake (video), or cherry cobbler. Chocolate: Combine fruit with chocolate, such as this chocolate ganache for soaking, slices of chocolate mousse cake, powderless chocolate cake, or simple Dubai chocolate. Salads: Add these kabobs to your barbecue, serving salads such as this creamy pasta salad, chopped caprese salad, salmon potato salad, and cucumber tomato feta salad.
Create this recipe in advance
Go ahead: You can assemble these fruit skewers up to a day. Wrap individually in plastic wrap to prevent it from becoming too soft.
Storage: Place remaining fruit kappob in an airtight container or wrap in plastic wrap in fridge for up to 2 days. Cut fruits release juice and become mushy over time, so the sooner they are eaten, the better.
Freeze: Freeze these Kabobs in a freezer ziplock bag for up to 3 months. They can even be frozen and eaten. But when they thaw, they become mushy.
A sweeter, fruity treat!
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Complete recipe instructions
Fruit kappob
These colorful rainbow fruit khambobs are very sweet and refreshing. This light snack is versatile, easy and perfect for hot days when you want something hot and juicy.
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Serving: 12 Kabob
Hello, I’m Dina. I’m glad I stopped! I believe life is too short for bad coffee or boring meals. With an easy follow-up step-by-step recipe, you will be amazed at how quickly a healthy and delicious meal comes together. I hope you find something you enjoy!
