Last weekend we celebrated my friend, Michelle’s birthday by throwing her a Birthday BBQ. Her boyfriend and I worked on the guest list, menu, and coordinated everything. It turned out to be quite a successful BBQ, if I do say so myself.
My main responsibilities were inviting her friends and bringing beer/side dishes. The menu was BBQ chicken, turkey/beef burgers, potato salad, garden salad, and fruit kabobs. Dessert we had a walnut cake her mom made, and lemon blueberry mini cheesecakes that I made (sharing soon!). The fruit kabobs were such a cute addition! I’d been dying to make them for a party ever since I saw Michelle make them. I really liked them because fruit salad can kind of be a pain to eat at gatherings. Poking a grape isn’t always the easiest thing to eat. Recently I witnessed David do it at a family birthday and the grape went flying. Ryder lucked out in that case. This time, no forking a grape and having it fly off.
I brought 20 kabobs on this platter and all of them were eaten. My favorite fruit was the blueberry! Prepping didn’t take too long, except for the pineapple, which I totally suck at chopping up. Luckily all the fruit was ripe and tasted delicious. I have lots leftover to enjoy during the week.
Definitely bring these to a party or serve them as a side dish, appetizer, or even dessert. I’m sure all the guests will think you’re pretty awesome. This is hardly a recipe, more of just a guide. You could do any fruits to make the rainbow that you prefer. I’d love to use mango instead of cantaloup and kiwis rather than green grapes! Just remember to chop the fruit into bite sized manageable pieces.
Rainbow Fruit Kabobs
20 wooden skewers
stawberries, hulled & sliced in half
cantaloup, peeled & chopped
pineapple, peeled & chopped
Slide onto skewer in the order of the rainbow.