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Christmas Fruit Kabobs

 Christmas Fruit Kabobs
My chunky fruit skewers are always a hit for brunch, whether served with pastries, quiche or eggs and bacon. They're also excellent appetizers and potluck additions.
10 ServingsPrep: 10 min. + chilling Cook: 5 min. + cooling


  • 1/2 fresh pineapple, trimmed and cut into 1-inch chunks
  • 4 kiwifruit, peeled and cut into 1-inch pieces
  • 3 navel oranges, peeled and sectioned
  • 3 medium apples, cut into 1-inch pieces
  • 3 medium firm bananas, cut into 1-inch pieces
  • 1 jar (10 ounces) maraschino cherries, drained
  • SAUCE:
  • 1 egg yolk
  • 1/4 cup maple syrup or honey
  • 2 tablespoons lemon juice
  • 3/4 cup heavy whipping cream, whipped


  • Alternately thread fruit onto wooden skewers. Cover and refrigerate
  • until serving.
  • In a small saucepan over low heat, cook and stir the egg yolk and
  • syrup until a thermometer reads 160° and is thick enough to coat
  • the back of a metal spoon. Remove from the heat; stir in lemon
  • juice. Cool completely. Fold in the whipped cream. Serve with fruit
  • for dipping. Refrigerate any leftovers. Yield: 20 kabobs (about 1
  • cup sauce).
Nutritional Facts: 1 serving (2 each) equals 225 calories, 8 g fat (4 g saturated fat), 46 mg cholesterol, 11 mg sodium,

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Christmas Fruit Kabobs (continued)

Nutritional Facts: 42 g carbohydrate, 4 g fiber, 2 g protein.