Rainbow fruit kebabs with yogurt dip

• 250 g strawberrieshulled and halved
• 2 medium mandarin orangespeeled and separated into segments
• 200 g pineapplecut into 2cm chunks
• 150 g green grapes
• 125 g blueberries
• 100 g red grapes
• 240 g plain Greek yogurtfull-fat or 2%
• 1 tbs honey
• 1 tsp vanilla extract
• 1 small limezested and juiced

1. 1

   Make the dip: In a medium mixing bowl, stir together the Greek yogurt, honey, vanilla extract, lime zest, and lime juice until smooth and evenly combined — it should look creamy with tiny flecks of green zest throughout. Taste and add a touch more honey if you like it sweeter.

   Tip: Kids love helping stir this together. The lime zest is the secret weapon — it brightens everything up.

2. 2

   Prep the fruit: Hull and halve the strawberries, peel and segment the mandarin oranges, and cut the pineapple into roughly 2cm (¾-inch) chunks. Give the grapes and blueberries a rinse and pat dry.

   Tip: Pat fruit dry so it doesn't slide around on the skewers.

3. 3

   Thread the fruit onto skewers in rainbow order: start with red grapes, then strawberry halves, mandarin segments, pineapple chunks, green grapes, and finish with blueberries. Alternate and fill each skewer with 6-8 pieces — the colors should cascade from red to purple like a rainbow.

   Tip: Let kids pick their own rainbow order if you want — the point is fun, not perfection. If serving younger children, snap the sharp tips off the skewers or use blunt reusable skewers. Keeps in the fridge for up to 2 days; store fruit and dip separately so fruit stays firm. The yogurt dip keeps for 3-4 days covered in the fridge.

• wooden skewers (25cm (10-inch))
• mixing bowl (medium)
• cutting board
• chef's knife

Per serving

Nutritional values are estimates only.