Here we are, nearly summer, and still not certain what’s to come next as we watch (or try not to watch) the latest surge data about the pandemic. Maybe it’s a good move now and then to ignore the background news noise, determine to follow safety strategies, and add some nutritious fun to our summer days regardless of being largely stuck in place.
Whether you spell the “meal on a stick” kabob, kabab, kebab or kebob, the idea is the same. Skewer some food onto a metal or wooden stick and go from there.
Most kabobs end up with meat and veggies over a barbecue. But fruit kabobs are usually uncooked and served as side dishes, dessert, snacks, picnic fare and rewards for any occasion. They are kid friendly fun, fast to make in a pinch, and naturally healthy.
You can even make a lesson out of them: For example, support your Garden State orchards and fruit farms with easy substitutes, such as using locally-grown peaches for the pineapple and local apples for the bananas in the first recipe and tell the kids how this helps the local economy.
FRUIT AND BROWNIE KABOBS
Perfect dessert for picnic, BBQ or child’s party
1box fudge brownie mix plus the
water, vegetable oil and eggs listed on the box
5 C fresh strawberries, halved
4 C fresh pineapple chunks
10 bananas cut into 1-inch slices
1/2 C semisweet chocolate chips
1/4 C butter or margarine, room temperature
20 wooden kebob skewers, 10-inches long
Heat oven to 350° F (325° F for dark or nonstick pan). Line a baking pan with foil, letting the foil hang 2 inches over side of pan. Spray or grease only the bottom of foil. Make brownies as directed on package. Spread batter evenly in pan.
Bake 28 to 30 minutes or until a toothpick inserted 2 inches from the pan’s side comes out almost clean. Cool completely. Lift brownie in one piece from pan; remove foil. Cut brownies into 1 1/4-inch squares.
Line cookie sheets with waxed paper. Alternate 3 brownie squares, 2 pineapple chunks, 2 strawberry halves and 2 banana slices on each skewer. Place kabobs on waxed paper.
In a small microwaveable bowl, microwave chocolate chips and butter uncovered on high for 1 to 2 minutes, stirring once, until chocolate is melted. Drizzle over kabobs prior to serving. Makes about 20 servings.
RED WHITE AND BLUE KABOBS
Patriotic, healthy and fun, just right for the Fourth
1pint blueberries (look for large fruit)
1-2 C mini-marshmallows
24 bamboo skewers
Wash and dry berries. Cut strawberries into pieces about the same size as the mini marshmallows and blueberries. Thread fruit and marshmallows onto skewers in a pretty red, white, and blue pattern. Cover and store, covered tightly, in the refrigerator until ready to eat! Skewers can be made a day in advance. Makes 24 small skewers.
TIP: Just before setting out on the table, drizzle a little slightly-warmed honey (locally sourced, of course) over the kabobs. You could also spread melted chocolate chips on a large plate and roll the fruit skewers in it before eating. Messy, but yummy.
MULTI-FRUIT KABOBS WITH DIP
So easy to make it will become a ‘go-to’ snack or dessert
Assorted colorful fruit: Use whatever you like! Try raspberries, oranges, pineapple, kiwi, blueberries…any fruit that pleases you.
2 C plain or vanilla yogurt if using plain, add 1 tsp. vanilla
1/4 C honey
1/2 tsp ground cinnamon
10 long wooden skewers, may be cut in half to suit amount of fruit
In a medium bowl, stir together the yogurt, honey and cinnamon. If necessary, peel and cut the fruit into bite-sized pieces. Thread fruit onto skewers and serve with yogurt dip or make a dip of your choice.