Festive Fruit Kabobs with Honey-Lime Yogurt Dip for Parties

Name: Festive Fruit Kabobs with Honey-Lime Yogurt Dip for Parties
Prep time: 20 min
Total time: 20 min
Yield: 12
Cuisine: American
Ingredients: 2 cups Strawberries, hulled and halved; 2 cups Pineapple, cut into 1-inch chunks; 1.5 cups Seedless red or green grapes; 1 cup Blueberries; 1 cup Kiwi, peeled and sliced into rounds; 1 cup Mango, peeled and cubed; 2 cups Watermelon, cut into 1-inch cubes; 12 pieces Bamboo skewers; 1 cup Plain Greek yogurt (for dip); 2 tbsp Honey (for dip); 1 tbsp Fresh lime juice; 1 tsp Lime zest; 1/4 tsp Vanilla extract; 2 tbsp Fresh mint, chopped (optional); 1 pinch Salt

Stephanie Wong

Published: March 31, 2026

Categories: Parties & Events, Fruits, Dips & Spreads

Tags: Fruit, snack, healthy, Appetizer, Party

Fruit Kabobs

Colorful, crowd-pleasing fruit kabobs with a tangy honey-lime yogurt dip—easy to make for any party.

Prep Time:20 minTotal Time:20 minServings:12Difficulty:Easy

These fruit kabobs are my go-to party starter—vibrant, easy to assemble and endlessly customizable. They bring color to the table, take minutes to put together, and are a fresh counterpoint to heavier party food. The honey-lime yogurt dip is bright and creamy, a little sweet and wonderfully refreshing with the fruit.

I love that kids and adults both reach for them first; you can scale the recipe up for a crowd and swap fruits seasonally. Thread the pieces in repeating patterns or mix them up for a playful look, and make the dip the day before to save time on party day.

Nutrition (per serving)

Calories:110 kcal

Protein:3 g

Carbs:22 g

Fat:2 g

Directions

1

If using wooden skewers, soak them in cold water for 10–15 minutes to prevent splitting or splintering.
2

Wash and dry all fruit. Cut larger pieces (pineapple, mango, watermelon) into roughly 1-inch chunks so pieces are uniform and easy to thread.
3

Make the dip: whisk together Greek yogurt, honey, lime juice, lime zest, vanilla and a pinch of salt in a small bowl. Taste and adjust sweetness or acidity, then stir in chopped mint if using. Chill until ready to serve.
4

Assemble kabobs: thread fruits onto each skewer in a pleasing pattern—start with a strawberry half, then pineapple, grape, kiwi, blueberry and mango. Leave a little space at each end for holding.
5

Arrange finished kabobs on a platter around the bowl of dip. Keep chilled until serving. If transporting, cover and refrigerate; drizzle a touch more honey over the fruit just before serving for extra gloss if desired.

Ingredients

Strawberries, hulled and halved:2 cups
Pineapple, cut into 1-inch chunks:2 cups
Seedless red or green grapes:1.5 cups
Blueberries:1 cup
Kiwi, peeled and sliced into rounds:1 cup
Mango, peeled and cubed:1 cup
Watermelon, cut into 1-inch cubes:2 cups
Bamboo skewers:12 pieces
Plain Greek yogurt (for dip):1 cup
Honey (for dip):2 tbsp
Fresh lime juice:1 tbsp
Lime zest:1 tsp
Vanilla extract:1/4 tsp
Fresh mint, chopped (optional):2 tbsp
Salt:1 pinch

Tips & Notes

Choose fruits that are ripe but firm so they hold on the skewer and don’t get mushy.
Cut fruit into similar-sized pieces for pretty presentation and even bites.
Make the yogurt dip a day ahead—its flavors deepen in the fridge and it saves time on party day.
For a fun twist, sprinkle toasted coconut or chopped pistachios over the assembled kabobs just before serving.