"These luscious fruit kabobs are perfect as a summer appetizer, snack or side dish," assures Ruth Ann Stelfox of Raymond, Alberta. "The citrus glaze clings well and keeps the fruit looking fresh."
- Assorted fruit of your choice: strawberries, seedless red grapes, sliced kiwifruit, sliced star fruit and cubes of cantaloupe, honeydew or pineapple
- 1/3 cup sugar
- 2 tablespoons cornstarch
- 1 cup orange juice
- 2 teaspoons lemon juice
- Alternately thread fruit onto skewers; set aside. In a saucepan, combine sugar, cornstarch and juices until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Brush over fruit. Refrigerate until serving. Yield: 1 cup glaze.
Originally published as Colorful Fruit Kabobs in Taste of Home April/May 2001, p8
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