Colorful Fruit Kebabs With Vanilla Lime Yogurt Dip

Colorful fruit kebobs recipe

The Spruce / Diana Chistruga

Prep: 25 mins
Cook: 0 mins
Total: 25 mins
Servings: 10 servings

Are you looking to squeeze in a few healthy alternatives during the holiday? Normally, the holidays can be fraught with pies, cakes, custards, and chocolate (all of which we love), however, sometimes you are just craving a bit of something sweet, yet still healthy. That's where these colorful fruit kababs come into play.

This holiday, forgo—or at least decrease your consumption of—the chocolate and candies. Instead, test out these adorable fruit kababs with vanilla lime yogurt dip! Just change up the shape of the pineapple cut-outs for each season. Here we feature bunny cut-outs for Easter. All you need is a bunny cookie cutter and some kebob skewers to make this simple recipe happen. Try out using different kinds of fruit, but remember pastel-colored fruits work the best to fit with the Easter theme! Blueberries, raspberries, and cantaloupe melon are just a few options that we found work super well!  

You can substitute vanilla Greek yogurt, or even regular vanilla yogurt for the plain. Just omit the vanilla extract and the maple syrup. Make sure to add in the lime zest for a fresh, bright flavor. 


  • For the Fruit Kebabs:
  • 1 pineapple
  • 1 honeydew melon
  • Grapes
  • 1 banana
  • 12 strawberries
  • For the Vanilla Lime Yogurt Dip:
  • 1 cup non-fat plain Greek yogurt
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1 lime (zested)

Steps to Make It

  1. Gather the fruit.

    The Spruce / Diana Chistruga
  2. Remove the skin from the pineapple and honeydew melon with a sharp knife while leaving the fruit intact.  

    Remove skin
    The Spruce / Diana Chistruga
  3. Slice the pineapple lengthwise into planks until you get to the hard core. Turn the pineapple around and slice lengthwise from the other side as well. You should have about 4 planks.

    Slice pineapple
    The Spruce / Diana Chistruga
  4. Cut the honeydew melon lengthwise leaving the seeds in the center. Choose a firmer honeydew melon so that it won't squish too much when you are cutting it. 

    Cut melon
    The Spruce / Diana Chistruga
  5. Use a bunny cookie cutter to cut out shapes from the planks of fruit. Use a knife to cut around the cookie cutter for the pineapple as it might be hard to cut all the way through with the cookie cutter. 

    Use cookie cutter
    The Spruce / Diana Chistruga
  6. Slice the banana and strawberries into rounds. Only use the medium-sized pieces of the strawberry rounds. (All other pieces, feel free to eat. We won't tell!)

    The Spruce / Diana Chistruga
  7. Skewer one animal shape onto a skewer first and push it all the way to the top of the skewer. Then follow with two grapes, a slice of banana, a slice of strawberry, and two more grapes. Or come up with your own pattern for the fruit. Repeat making the kebabs with the remaining fruit.

    The Spruce / Diana Chistruga
  8. Gather the ingredients for the dipping sauce.

    Make dip
    The Spruce / Diana Chistruga
  9. Whisk together the Greek yogurt, maple syrup, vanilla extract, and lime zest in a small bowl until completely combined. 

    The Spruce / Diana Chistruga
  10. Serve the fruit kebabs with the Greek yogurt dip on the side. You can also drizzle it over the fruit right before you are ready to serve. Or, feel free to drizzle it over the top and then freeze them for a frosty fruit treat! The choice is yours!

    Serve kebobs
    The Spruce / Diana Chistruga