These fruity red white and blue kabobs are sure to be the hit any 4th of July or Memorial Day cookout! Paired with a creamy vanilla pudding dip, they’re absolutely irresistible.
Meet the easiest appetizer you’ll ever find for a gathering that needs a little red, white, and blue action!
Fruit is technically the star here, but let’s be honest: it’s all eyes on that creamy vanilla pudding fruit dip cause we all know a good dip is what makes a stand-out appetizer.
Anyways, these kabobs! They’re just about the most simple thing you’ll ever make since the kabobs themselves are entirely fruit and the vanilla pudding dip only takes a few minutes to whip up.
For something so simple, you wouldn’t expect it to be so good but everything here just works SO well together! The fruit pairs perfectly with the creamy vanilla dip while also being super aesthetic and patriotic at the same time.
We love these kabobs as an app, but let’s be honest: they’re totally breakfast/dessert material as well.
These Fruit Kabobs feature…
- Fresh strawberries, blueberries, and banana
- A creamy homemade vanilla pudding dip
- Minutes to make and perfect for summer cookouts
Making the Fruit Kabobs
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Egg yolk
- 2% or skim milk
- Granulated sugar
- Cornstarch
- Unsalted butter
- Vanilla extract
- Greek yogurt
- Whipped cream
- Strawberries
- Bananas
- Blueberries
Tips for Perfect Fruit Dip
- Temper egg yolk – slowly whisk a small amount of hot milk into the egg yolk to temper it and prevent scrambling before adding all back to saucepan.
- Add vanilla to pudding offheat – wait until the pudding is finished cooking to add the vanilla extract so keeps its flavor.
- Chill pudding before serving – I recommend chilling pudding 30 minutes before serving so it can set up a bit.
- Press plastic wrap directly on pudding for chilling – this will prevent a skin from forming on top.
Recipe Variations
Try these ideas for a different twist on these kabobs.
- Add cake cubes or brownies – slice angel food cake, brownie, or pound cake into 1-inch cubes and thread onto kabobs with fruit.
- Use different fruit – try blackberries, raspberries, peaches, or pineapple.
- Add citrus to dip – try folding 1 tablespoon grated orange, lemon, or lime zest into dip after cooking for a citrusy kick.
Make Ahead Instructions
Follow these instructions for time-saving make ahead tips.
- Make fruit dip – the fruit dip stores well in refrigerator up to 6 days.
- Slice strawberries – cut the strawberries and store in refrigerator up to 4 days. For best results, I recommend waiting to slice bananas until just before assembly so they don’t turn brown.
- Thread fruit onto kabobs – thread the strawberries and blueberries onto kabobs and store in refrigerator up to 4 days. Wait to add the bananas until just before serving.
These kabobs are going to be the hit of all your cookouts this summer! Everyone always digs the colors, but they’re going to dig that addictive vanilla pudding dip even more, trust me.
Fruit wins it all today!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
Watch these kabobs made step-by-step on Google web stories.
More fruity appetizers to try next!
Red White and Blue Kabobs with Vanilla Pudding Dip
This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.
Ingredients
Vanilla Pudding Dip
- 1 large egg yolk
- 1/3 cup granulated sugar
- 1 cup 2% or skim milk
- 2 tablespoons cornstarch, mixed with 2 tablespoons water
- 1/2 tablespoon unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/4 cup plain Greek yogurt
- 1/4 cup sweetened whipped cream
Fruit Kabobs
- 1 lb strawberries, halved
- 2 medium bananas, cut into 1-inch thick pieces
- 1 cup fresh blueberries
Instructions
Vanilla Pudding Dip
- Place eggs yolk in a small bowl and lightly beat until smooth. Set aside.
- Combine sugar and milk in a medium saucepan and heat over medium heat until steaming. Slowly drizzle 1/2 cup warm milk mixture into egg yolk, beating constantly until smooth.
- Add egg yolk mixture and cornstarch-water mixture to saucepan and cook over medium heat, whisking occasionally until bubbly and thickened.
- Remove pudding from heat and whisk in butter and vanilla extract. Allow pudding to cool slightly, then transfer to a bowl and press plastic wrap directly on surface. Allow to chill in refrigerator 30 minutes.
- Once vanilla pudding has chilled, remove from refrigerator and gently fold in Greek yogurt and whipped cream. Return to refrigerator until ready to serve.
Fruit Kabobs
- Thread fruit onto 8-10 skewers and serve immediately with vanilla pudding dip. Enjoy!
Notes
Nutrition
This post was updated with new recipe tips and photos on 5/2/24.
Allison says
I LOVE FRUIT KEBABS! Seriously. I could eat them all day long. They somehow make the fruit that much better -I think it’s the care put into them. I need to get in on these 4th of July celebrations one of these years because themed desserts are so much fun!
Sarah says
I’m convinced that fruit ALWAYS tastes better on a stick. 🙂 And living in Canada, I’ll bet it’s pretty weird seeing all these 4th recipes popping up everywhere! Even though you don’t celebrate it, you should totally hop on the bandwagon and make something red, white and blue, Allison! 😀
Kelly @ The Pretty Bee: Cooking + Creating says
Oooh, fruit plus dip is one of my all time favorites! Love this for the Fourth!
Sarah says
Thanks Kelly!
Natalie @ Tastes Lovely says
You are now officially the QUEEN of 4th of july themed goodies! How cute are these kabobs? And I think you did a great job with the photographs! Love the vanilla pudding dip too. Yum!
Sarah says
Hahaha! Thanks Natalie! 🙂
Renee @ Two in the Kitchen says
I love these kabobs Sarah! I think they photographed beautifully!! Oh, and I love your new (newer??) “About” page! You are just too darn cute!! 🙂
Sarah says
Thanks, Renee! And oh, I’m glad you like my new about page! You’re so sweet. 🙂
Danielle says
These kabobs are absolutely adorable! You did a great job photographing them. I love the homemade dip too, sounds absolutely delicious. Pinning!
Sarah says
Thank you so much, Danielle! You’re too, too sweet! 🙂
Arpita@ TheGastronomicBong says
What a fun n fruity kabab…. so freaking kool… love the photographs 😀
Sarah says
Thank you, Arpita!
Ami@NaiveCookCooks says
These look like perfect summer treats!
Sarah says
They really are the IDEAL summer treat! 🙂
Jessica @ Jessiker Bakes says
These looks delicious Sarah! The colours, dip, I’d love some please! Also, your pictures look great, no idea what you’re talking about :).
Sarah says
Thank you, Jessica! You’re too sweet. 🙂
Isadora @ She Likes Food says
You did an awesome job at photographing these kabobs! I want to dip everything in this vanilla pudding dip! Maybe even my finger! I love the idea of fruit kabobs, it is like an easier way to eat a fruit salad! I also really love the strawberry dish that the vanilla pudding is in, it is so cute 🙂
Sarah says
I’m embarrassed to say that my finger did more dipping in this fruit dip than the actual kabobs! LOL. Thanks so much girl! 🙂
Louisa [Living Lou] says
What a delicious snack – and I love that your pudding dip isn’t made with instant pudding mix, will have to give this a try! And I’m with you on the whole kabobs are hard to photograph thing!
Sarah says
Thanks, Louisa! Glad to know I’m not the only one who struggles with kabobs! LOL. 😉
Christin@SpicySouthernKitchen says
I think you did a great job with the pictures! Much better than I do with kabobs. What a great snack for the 4th of July. I love the vanilla pudding dip. You may have to make room for me in the broom closet 🙂
Sarah says
Thanks so much, Christin! I just love how we were both on the same kabob wavelength—yours look incredible!