- 1 block (1 pound) Colby-Monterey Jack cheese
- 1 block (1 pound) cheddar cheese
- 1 block (1 pound) baby Swiss cheese
- 1 fresh pineapple, peeled and cut into 2-inch chunks
- 1 to 2 pounds seedless green or red grapes
- 3 pints strawberries
- Cut cheese into chunks or slices. If desired, cut into shapes with small cutters. Alternately thread cheese and fruit onto wooden skewers. Serve immediately. Yield: about 3 dozen.
Originally published as Fruit 'n' Cheese Kabobs in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p27
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Reviewed Jan. 7, 2011
"We liked it but did not care for the baby Swiss cheese.."