4th of July Fruit Kabobs with Yogurt Dip

Fourth of July fruit Kabobs on a plate with a bowl of yogurt fruit dip.

5 from 1 vote

4th of July Fruit Kabobs with Yogurt Dip

These star spangled 4th of July Fruit Kabobs are the perfect healthy treat to serve with your holiday spread this upcoming Independence Day! Healthy and tasty with an easy, yummy yogurt dip for serving, these red, white, and blue fruit skewers are a guaranteed crowd pleaser.

Prep Time20

Total Time20

Course: Dessert

Cuisine: American

Servings: kabobs

Calories: 34kcal

Author: Amy Nash

Ingredients

Kabobs

6-8 large strawberries
2 apples
½ cup blueberries
1 Tablespoon lemon juice

Yogurt Dip

½ cup plain yogurt
½ teaspoon vanilla extract
1 Tablespoon honey
1 Tablespoon lemon juice

Instructions

Wash and prepare fruit for cutting.
To make stars out of strawberries: cut off the stem, then cut each strawberry in half (from the top down). Depending on the size of the strawberry, use a 1-inchor 1.3-inch cookie cutter to punch out a star shape. Gently remove the strawberry from the cookie cutter and set aside. Repeat for all strawberries.
To make stars out of apples: cut two halves around the core for each apple. Cutoff the rounded peel side of each half to make it flat (it should be about a half inch thick) and use the 1.6-inch cookie cutter to punch out a star and set aside. With the remaining core piece, use the 1-inch cookie cutter to punch out stars on either side of the core. Repeat for all apples. (I can usually get 2 large stars and 4 small stars per apple).
To preserve the apple’s white color and prevent browning, soak the cut apples for 10 minutes in a salt water brine made by dissolving 1 teaspoon kosher salt in 2 cups water, then rinse with cool water.
Assemble kabobs using 4-inch toothpicks, alternating between blueberries, strawberries, and apples. (I found that I was able to comfortably fit 2 blueberries, one strawberry star, and one apple star for each toothpick).
To prepare yogurt dip, combine plain yogurt, vanilla extract, honey, and lemon juice together in a bowl. Serve promptly with kabobs or refrigerate until ready to serve.

Notes

Slicing: All fruit should be at least ½ inch thick to be able to be pierced for the kabob.
Make-Ahead Instructions: You can prepare the fruit kabobs up to 24 hours ahead of time! Just make sure to soak the cut apples in salt water to preserve the white color and prevent browning. Drain and rinse after 10 minutes, then store in the refrigerator until it is time to serve.
Substitutions: Replace apples with pineapple (my personal favorite alternate), bananas, marshmallows, or even mozzarella cheese! Replace strawberries with watermelon or raspberries (note: raspberries won’t work for star shapes, but they are still good for the red color needed for the patriotic color scheme). Swap blackberries or purple grapes for the blueberries. Swap honey with maple syrup. Replace lemon juice with lime, orange, or grapefruit for the yogurt fruit dip.
Variations: Use strawberry extract, orange extract (or a little orange zest and juice), or coconut extract in place of the vanilla extract.

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