Summary

Ingredients

• 1 pineapple
• 1 handful plum (s), yellow, or alternatively plums
• 500 g strawberries, fresh
• 2 handfuls grapes, red, seedless
• 2 handfuls grapes, green, seedless
• 4 kiwi (s)
• 1 apple
• 2 handfuls cherry (s)
• 0.5 ½ melon (Galia-)
• Lemon juice
• 500 g yourt (peach), for dippin

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Instructions

1. The skewers are especially popular with children! Especially if you are looking for alternatives to chocolate or wine gum on children`s birthday parties.
2. You need cocktail or larger wooden skewers.
3. Peel and quarter the pineapple, cut the stalk out in the middle and halve the quarters again. Now cut into triangles of about 2 cm. Peel the kiwi and melon and cut into cubes similar to the size of the pineapple. Wash and dry the rest of the fruit thoroughly. Remove the green from the strawberries and cut in half. Pick the red and green grapes from the stalk. Core and halve yellow plums (or plums). Remove the core from the apple and cut into cubes similar to the size of the pineapple. Remove the stems from the cherries and core them.
4. Put the fruit on the skewers as follows (the sequence of colors is important, because that`s the only way they look really great):
5. Start with the green fruit (kiwi, Galia melon, green grapes). Next comes the yellowish fruit (pineapple, yellow plums or plums, apples). It then ends with the red fruit (dark grapes, halved strawberries, knubber cherries). With the halved strawberries, it is important that the curved side faces outwards and the flat side lies on the yellow fruit. Otherwise they will tip over too quickly if you want to put them upright next to each other (small skewers). Especially with the larger skewers, it is visually very nice when several types of fruit of one color are skewered together.
6. Finally, I carefully sprinkle a little lemon juice on the skewers (apples and other fruit will not discolor), cover them with damp household towels, then cling film and put them in the refrigerator for about 24 hours. They keep themselves super fresh and pull in a little bit of juice. This is a trick that is also often used in gastronomy.
7. I also serve peach yoghurt for dipping (strawberry yoghurt is also very good), but that`s not an absolute must. The fruit skewers are so juicy that they are gone in no time without the dip.
8. Tip:
9. The quantities given are variable. I used my last fruit skewer for orientation here, but there is always a little bit of some fruit left over. So I process the leftovers into a small fruit salad that is served in the middle of the tray, on which I also put the fruit skewers all around.
10. If you want to use the larger skewers, you can add other types of fruit (pears, plums, gooseberries, etc.) so that it doesn`t get too monotonous. The only important thing is that the fruit is fresh and not out of the can. Seasonal you can experiment great.