Fruit Kebabs With Yogurt And Honey Dip Recipes

Steps:

• For the kebabs: Thread the blueberries, pineapple chunks and raspberries onto small 3 1/2-inch bamboo skewers in any order you like.
• For the dip: Add the Greek yogurt, honey, blueberries and vanilla seeds to a blender. Blend until smooth.
• Serve the fruit kebabs with the yogurt dip.

Steps:

• For the fruit kabobs: Thread the fruit onto eight 12-inch metal or wooden skewers. Chill until ready to serve.
• For the strawberry cream cheese and yogurt dip: Put the cream cheese, strawberries, yogurt and honey in a food processor and pulse until the strawberries are minced and the mixture is smooth. Serve with the kabobs.

Steps:

• Peel the pineapple, clean out the "eyes" and dice into small cubes.
• Peel and pit the peaches and dice.
• Peel the bananas and slice into thick chunks.
• Do not peel the apples, do quarter and core them, then cut each quarter in half across-ways.
• Put all fruit together in a bowl, add the juice of the orange, the rind, liqueur/brandy and mix gently.
• Leave to marinate for 30 minutes.
• Thread the fruit pieces onto skewers and brush with the melted butter.
• Place on the BBQ/Grill for 10-15 minutes turning frequently.
• To Make the dip, whisk together the yogurt and 30 ml (2 Tablespoons) of the honey.
• Pour the dip into a serving bowl and drizzle the remaining 15 ml (1 Tablespoon) honey over the top, garnish with mint.
• Serve the fruit kebabs hot with the yogurt dip.