Return to Main Recipes Page/Return to Home Page

Fruit Kebabs, Gingered (D)
Source: "The Book of Appetizers," by June Budgen, HP Books, 1986
Serves: 20

1 cantaloupe or honeydew melon (or some of each)
1 pint strawberries
1-1/4 cups light sour cream or plain yogurt
1 tbsp. honey
1 tbsp. chopped crystallized ginger
1 tbsp. chopped fresh mint

Cut melon, scoop out and discard seeds. Cut melon into bite-size pieces.

Wash, hull and halve berries.

Thread fruit onto 20 bamboo skewers. If not using immediately, place in a covered container and refrigerate up to 4 hours.

Stir together yogurt/sour cream, honey, ginger and mint. Cover and refrigerate until ready to serve. Put dip in nice bowl in centre of large platter; place kebabs all around and serve.

Note: For an extra special flavour (for adults), add about 1 teaspoon of favourite liqueur to dip. OR, alternately, prepare fruit in advance, place in container and drizzle a small amount of your favourite liqueur onto the pieces. Cover and refrigerate until ready to serve (up to 4 hours).

Posted by Shayla Goldstein

Nutritional Info Per Serving: N/A