Quick Recipe Version (TL;DR)
Quick Ingredients
- 12 medium strawberries, hulled
- 12 1-inch cantaloupe cubes
- 12 1-inch pineapple chunks
- 12 green seedless grapes
- 12 blueberries
- 12 red or black seedless grapes
- 12 bamboo skewers (8–10 inch)
- 1 cup (240 g) 2% Greek yogurt
- 2 tbsp honey
- 1 tsp finely grated lime zest + 1 tbsp lime juice
- 1/2 tsp pure vanilla extract
- Pinch fine sea salt
- 1–2 tsp cold water (to thin dip, as needed)
Do This
- 1. Rinse all fruit and pat very dry; hull strawberries. Cut cantaloupe and pineapple into 1-inch cubes.
- 2. Whisk yogurt, honey, lime zest, lime juice, vanilla, and salt until smooth; thin with 1–2 tsp water if needed. Chill.
- 3. Lay out 12 skewers. Arrange fruit in bowls for easy assembly.
- 4. Thread in rainbow order: strawberry, cantaloupe, pineapple, green grape, blueberry, red/black grape.
- 5. Repeat for all skewers; keep pieces snug but not crushed.
- 6. Serve on a platter with the honey–lime–vanilla yogurt dip.
Why You’ll Love This Recipe
- Vibrant, kid-friendly rainbow presentation that’s party-ready.
- Light, tangy-sweet yogurt dip that complements—not masks—the fruit.
- No-cook, make-ahead friendly, and naturally gluten-free.
- Easy to scale for gatherings, picnics, and lunchboxes.
Grocery List
- Produce: Strawberries, cantaloupe, pineapple, green seedless grapes, red or black seedless grapes, blueberries, 1 fresh lime, optional fresh mint
- Dairy: Greek yogurt (2% or low-fat)
- Pantry: Honey, pure vanilla extract, fine sea salt, bamboo skewers
Full Ingredients
For the Rainbow Fruit Skewers
- 12 medium strawberries, hulled (or 6 large, halved)
- 12 1-inch cantaloupe cubes (from about 1/4–1/2 medium cantaloupe)
- 12 1-inch pineapple chunks (from about 1/3 medium pineapple)
- 12 green seedless grapes
- 12 blueberries
- 12 red or black seedless grapes
- 12 bamboo skewers, 8–10 inches
Honey–Lime–Vanilla Yogurt Dip
- 1 cup (240 g) 2% Greek yogurt
- 2 tablespoons honey
- 1 teaspoon finely grated lime zest
- 1 tablespoon fresh lime juice
- 1/2 teaspoon pure vanilla extract
- Pinch fine sea salt
- 1–2 teaspoons cold water, as needed to thin to dipping consistency
Optional Garnishes & Serving
- Extra lime zest or a drizzle of honey for the dip
- Fresh mint sprigs
Step-by-Step Instructions
Step 1: Wash and prep the fruit
Rinse strawberries, grapes, and blueberries under cool water. Pat everything very dry with clean towels so the fruit grips the skewers and the dip doesn’t get watery. Hull the strawberries. Trim the cantaloupe and pineapple and cut into neat 1-inch cubes, removing pineapple core. Aim for similar-sized pieces for even, attractive skewers.
Step 2: Make the honey–lime–vanilla yogurt dip
In a medium bowl, whisk together the Greek yogurt, honey, lime zest, lime juice, vanilla, and a pinch of salt until silky and smooth. If you prefer a looser dip, whisk in 1–2 teaspoons cold water. Cover and refrigerate while you assemble the skewers.
Step 3: Set up for easy assembly
Place the prepared fruit in separate bowls and line up 12 bamboo skewers. Clear a cutting board or tray to use as your assembly station. This mise en place keeps the colors consistent and speeds up the process.
Step 4: Thread the rainbow
Build each skewer in this order for a true rainbow: strawberry (red), cantaloupe (orange), pineapple (yellow), green grape (green), blueberry (blue), red or black grape (violet). Slide pieces on gently and snug them together without squashing. Repeat until all 12 skewers are assembled.
Step 5: Plate and garnish
Arrange the skewers on a platter in parallel rows or a fan for a striking display. Transfer the chilled yogurt dip to a small bowl. If you like, finish the dip with a tiny drizzle of honey and a pinch of lime zest; add a few mint sprigs to the platter for color.
Step 6: Serve or chill briefly
Serve immediately, or cover the platter with plastic wrap and refrigerate up to 2 hours before serving. If chilling, blot any surface moisture on the fruit with a paper towel before plating to keep everything fresh and glossy.
Pro Tips
- Dry fruit thoroughly—water dilutes the dip and makes fruit slippery on the skewers.
- Keep pieces around 1 inch so skewers look uniform and are easy to bite.
- If using large strawberries, halve them so they’re similar in size to the melon and pineapple.
- Metal cocktail picks make elegant mini versions; bamboo is best for casual platters and kids.
- For extra zing, rub lime zest lightly between your fingers over the dip to release aromatic oils.
Variations
- Dairy-free/vegan: Use coconut yogurt and swap honey for maple syrup or agave; keep lime and vanilla the same.
- Tropical twist: Swap cantaloupe for mango and add kiwi for the green layer; keep the same rainbow order.
- Spiced citrus: Add a pinch of ground ginger or cinnamon to the dip, or dust skewers lightly with chili-lime seasoning just before serving.
Storage & Make-Ahead
Assemble skewers up to 24 hours ahead: arrange on a tray, cover with a lightly damp paper towel, then seal with plastic wrap and refrigerate. Mix the dip up to 3 days ahead; store airtight and stir before serving. For best quality, keep chilled below 40°F and set out for no more than 2 hours (1 hour if above 90°F).
Nutrition (per serving)
Approximate per serving (2 skewers + about 3 tablespoons dip): 110 calories; 24 g carbs; 2 g fiber; 20 g sugars; 4 g protein; 1.5 g fat; 35–50 mg sodium.
