Let Me Tell You How I Fell for Fruit and Cheese Kabobs
You ever have one of those moments when you need to bring a dish to a party and your mind goes as empty as a fridge after a teenager raid? Well, that’s basically how I discovered fruit and Cheese kabobs. I remember this one time at my cousin Rae’s summer picnic—everyone showed up with, like, five kinds of potato salad (don’t ask me why), and there I was wrestling with my skewers and a mountain of grapes while Aunt Mo tried to convince me the cheddar cubes were too “square.” Jokes on her: those kabobs were gone long before her coleslaw even got started. Plus, there’s something oddly fun about poking stuff onto a stick—maybe it brings out the inner five-year-old, or maybe it’s just because it gives you an excuse to snack as you go. (Not that I ever need an excuse.)
Why You’ll Love Throwing These Together
I make these whenever I’m not in the mood for complicated prep, but still want to look like I put in some effort. My family, especially my youngest, loses their minds for these; I think it’s because they can pick their favorite bits off the stick—because why eat everything together when you can eat the cheese, then the grape, then go back for the cheese, you know? They’re also a game-saver when you’re asked last minute to bring “something light” (always love that vague direction) to a picnic or playdate. Occasionally I get annoyed skewering slippery strawberries, but honestly, I’ve learned to just embrace the mess. And if any kabob survives snack time—well, let’s just say that’s a rare bird in my kitchen.
What You Need (and What You Can Swap)
- Cheese: About 250g. Cheddar is my go-to, but if I’m feeling fancy(ish), I’ll use gouda, feta, or even those pre-cubed Colby Jack blends. (Grandma will tell you only to use sharp cheddar—honestly, use whatever is hanging out in your fridge.)
- Grapes: A couple handfuls, red or green. Sometimes I even mix both if I can’t decide at the store.
- Strawberries: About 1 cup, hulled and halved. (Or, when in a rush, I just toss on whole raspberries—they barely stick, but it’s fine.)
- Pineapple: 1 cup, fresh is best but I’ve absolutely used canned in a pinch. Just pat it dry or it’ll drip everywhere.
- Other fruit (optional): Apple chunks, melon, blueberries, whatever’s rolling around in the crisper. Kiwi looks pretty but goes soggy fast, just saying.
- Honey (optional): A drizzle if you’re feeling schmancy.
- Wooden skewers: Standard size. If you don’t have them, toothpicks actually work for mini kabobs. (More on that later.)
How I Usually Assemble Them (With a Few Detours)
- First, chop your cheese and fruit (except grapes and berries) into bite-sized cubes, about an inch or so. I always end up munching a couple bits—quality control, right?
- Layer the ingredients on your skewer however you please. I kinda like the order: grape, cheese, strawberry, cheese, pineapple, then end with another grape. But honestly, just go with whatever makes you happy. My kids like to mix it all up and call it “confetti on a stick.”
- Keep pushing the pieces down, but not too tight—otherwise they’ll get a bit squished and look all weird (not that anyone will notice once they’re eating them).
- You can serve them as is or—if you want to be extra—drizzle with honey last minute. Sometimes I skip this step because I forget or the honey bottle hides itself. Either way, both ways work.
- If you’re using toothpicks, just cut everything smaller, and do one cheese piece plus one or two fruit bits per pick. It’s fiddly, but looks cute.
What I’ve Learned Along the Way (Aka: Notes)
- If the cheese starts sweating too much, pop it back in the fridge before serving—it’ll firm right back up.
- Don’t bother peeling the grapes. I only mention this because my cousin actually tried it once; safe to say no one else will need to make that mistake.
- If you’re worried about browning, give apple or banana pieces a quick squeeze of lemon juice before popping them on.
Tinkering With Variations (Spoiler: Not All Work!)
Over time I’ve had a bit of a play. Once, I swapped in marinated mozzarella and sun-dried tomatoes for a “savory” version—eh, not my favorite, too tangy with the fruit. I keep coming back to classics like using cubes of mango and fontina (which is just top-notch if you’ve got it) or sprinkling everything with cinnamon, which sounds weird but works, especially in fall. Also, my neighbor puts marshmallows on hers. Controversial.
What If You Don’t Own Skewers?
Right, so I did this once at a cabin without a single skewer or even a decent wooden spoon. Used pretzel sticks instead. Actually, not bad—just tell people to eat quick, ’cause the pretzel gets soggy after a bit. And hey, if you’re really in a bind, just arrange everything on a platter and call it “deconstructed kabobs.” Sounds fancier than it is!
How To Store ‘Em (But, Honestly…)
Pop any extras (if miracle occurs) in a covered container and stick ‘em in the fridge. They’ll still be tasty the next day, though sometimes the cheese gets a little stiff, and the berries soften up more than I like. Not that anyone in my house has ever had one last as long as breakfast, but apparently it’s possible…
How I Like To Serve These (And a Silly Tradition)
Honestly, I usually just pile them on a colorful platter, and let everyone dive in. For birthdays, my daughter insists I stick the skewers upright in half a watermelon like a weird edible bouquet. Makes for good photos, anyway. Or, lay them out on a picnic blanket with a bowl of yogurt or Nutella for dipping (the kids just use their fingers anyway, let’s be real).
Lessons Learned—So You Don’t Have To Repeat My Mistakes
- Don’t try to jam too much on one skewer. I did this for Aunt Mo’s fourth of July bash and half of them fell apart. Less is more, sometimes (even though more is also fun).
- Let your cheese chill in the fridge until the last possible minute, so it isn’t melting all over your hands. I got lazy once, and, well… never again.
- Alternate colors for that fancy-pants look. Gives it a bit of pizzazz, but doesn’t really change the flavor unless you’re eating with your eyes.
Questions I Actually Get (and One I Made Up)
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Can I make these in advance?
Sure, though I’d say best within a few hours. One time I made them the night before, and the strawberries went a little sad, but everything else was fine. -
What cheese works best?
I use cheddar most often, but gouda, fontina, and even pepper jack (if you like a kick) work. I once tried fresh mozzarella—it got too watery for me, but you do you! -
How do you keep the fruit from sliding off?
Kinda push the pieces down gently so they touch, but don’t squish. And if one goes flying—just eat it. Problem solved! -
Which fruit should I avoid?
Kiwi, in my world. Gets mushy too quick. Melon can work though, just keep the cubes chunky or they slip right off. -
My cheese is sweating everywhere, help?
Yeah, that happens; just whack it back in the fridge for 10 or 15 minutes. On second thought, maybe I just worry too much about appearances (it still tastes fine).
(Oh, side note—one time I took these to a reunion, and my skewer stash had a surprise handful of those tiny cocktail umbrellas mixed in. Everyone wanted theirs with an umbrella. So now, if you’ve got any, might as well lean in and make it a party, yeah?)
Ingredients
- 1 cup strawberries, hulled and halved
- 1 cup pineapple chunks
- 1 cup seedless green grapes
- 1 cup seedless red grapes
- 1 cup cantaloupe, cubed
- 1 cup cheddar cheese, cubed
- 1 cup mozzarella cheese, cubed
- 12 wooden skewers
Instructions
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1Wash and prepare all fruits. Hull and halve the strawberries, cut pineapple and cantaloupe into bite-sized cubes if necessary, and remove any stems from grapes.
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2Cut the cheddar and mozzarella cheese into 1-inch cubes.
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3Thread a mixture of fruits and cheese cubes onto each skewer, alternating between fruits and cheeses for variety and color.
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4Repeat until all ingredients have been used and the skewers are full.
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5Arrange the finished kabobs on a serving platter. Keep refrigerated until ready to serve.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
130 caloriescal
Protein:
6 gg
Fat:
5 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
16 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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