These fun, fruity kabobs are sure to be the hit of your 4th of July bash this year! Paired with a creamy vanilla pudding dip, they’re positively irresistible!
Note to self: Kabobs are hard to photograph.
Yeah, so I’m not entirely pleased with the way these photos turned out, but I’m just gonna blame that on the fact that kabobs are long, oddly-shaped, and seriously un-photogenic.
I mean, they taste INCREDIBLE, but are unbelievably hard to make look pretty for the camera.
Hopefully you can look past the photos to see that these kabobs are something truly amazing. Actually, anything on a stick is pretty wonderful. Agree? 😀
To me, fruit is amazing just by itself. I’m a fruit-aholic, if you will.
But I’m also a big fan of anything that involves dipping.
Enter fruit dip.
AKA: My fruit’s new best friend.
Pair those gorgeous fruity kabobs with a creamy vanilla dip and you get a healthy/addicting summer appetizer. Or dessert, or even breakfast. Hey, it’s fruit so that’s totally OK in my book! 🙂
The vanilla pudding dip is super-creamy, sweet ‘n’ tangy and oh-my-gosh, SOO addicting.
I just wanna hide away in a broom closet with a spoon and a bowlful of this dip, if that’s okay with you.
Or maybe just my fingers will work.
TMI? Sorry. Too much coffee this morning.
Anywho, this fruit dip whips up in minutes and it’s even quicker to slide your fruit onto the skewers, so these kabobs are kinda the ultimate last-minute party appetizer.
It also may be the only thing you’ll want to eat. ADDICTING stuff here, guys.
These kabobs are just so plain FUN. Bright, colorful, and loaded with fresh berries, it’s an awesome way to get your picky kids to eat their fruit.
Nobody can resist something so colorful and fun to eat.
It’s funny that anything that’s on a skewer, is pretty much guaranteed to be loved by everybody.
Again, it’s probably ’cause kabobs are so dang fun. EVERYONE likes fun food. 😀
So, my little siblings were snooping around for something sweet after dinner last week, and they came across these kabobs that I had finished photographing earlier in the day. At first they were pretty bummed that all we had for dessert was fruit, but then….
I unearthed….the dip.
Suddenly the kitchen erupted with cries of “HEY, YOU GUYS!! Sarah made that dip! And we have FRUIT too!!”
At that point, everyone made a mad dash for the kitchen.
The dip you guys, it changes everything.
I’m kind of famous for my fruit dip. Everyone I’ve served this dip to has instantly been hooked.
It turns otherwise-boring fruit into a uber-delish, healthier indulgence. 😀
These kabobs would make an awesome appetizer for your 4th of July bash. The recipe can easily be doubled or even tripled to feed a crowd. —Which might be a good idea to do. People tend to SNATCH up these kabobs so fast, it’s not even funny.
Just don’t expect anyone to have any appetite left for those hamburgers you slaved over. Bummer. 😉
Red, White and Blue Kabobs with Vanilla Pudding Dip
- VANILLA PUDDING DIP:
- 2 tablespoons butter
- 3/4 cup milk
- 1/3 cup xylitol or sugar
- 1 large egg yolk
- 2 tablespoons cornstarch mixed with 2 tablespoons water
- 1 teaspoon vanilla extract
- pinch of salt
- 1/2 cup sour cream
- 1/4 cup whipped cream
- FRUIT KABOBS:
- 18-20 large strawberries
- 2 large bananas peeled and sliced
- 1-2 cups fresh blueberries
- 9-12 skewers
Prepare the pudding dip: In a small saucepan over medium-high heat, melt butter then whisk in milk, xylitol, egg yolk, and cornstarch/water mixture until smooth. Bring to a boil, stirring constantly until pudding is bubbly and thickened. Remove from heat and stir in vanilla and salt. Cool slightly.
Once pudding is cooled, place in a medium bowl. Fold in sour cream and whipped cream until combined. Chill fruit dip until ready to use.
Make the kabobs: Thread fruit onto skewers, alternating between the three until skewers are filled.
Serve kabobs with fruit dip.
Kabobs are best if eaten the day they are prepared. Fruit dip may be refrigerated up to 3 days.
I know you’ll love my other “fruity” treats!