Fruit kabobs are the perfect summer treat! Whether it is a pool party, barbecue or picnic, fruits on a stick are always a hit especially when paired with a delicious dip.
For fruit kabobs: Rinse all the fruits as well as mint leaves thoroughly under running water. Remove any stems from strawberries (if too large, cut them in half). Place all the fruits onto a tray or plate lined with a paper kitchen towel to get rid of any excess water.
Stick the fruits onto skewers: Grape + raspberry + grape + mint leaf (optional) + blueberry + strawberry (or in any order you like).
For chocolate hazelnut spread: In a small bowl, mix together sour cream with Nutella until well combined.
Enjoy fruit kabobs right away or chilled!
Notes
If you have large strawberries, you might need to cut them in half as they may be too heavy to hold on a skewer (or too big).
You can use Nutella - either store-bought or made at home or any chocolate hazelnut spread you like. I find this ratio just perfect, but you can add more spread if desired.
Skewers a minimum of 4-inch (10-centimeters) long. You can use longer and add more fruits if you like. For kids, use cake pop sticks with no sharp edges.
Use any fruits you prefer - berries only, or add pineapple to make the kabobs more colorful, watermelon, ...
This is a quick recipe but if you don’t want to stick the fruits on the skewers, simply serve them separately (on a platter). I recommend doubling the dip in that case.
More tips and answers to FAQs are in the post above this recipe card.