Christmas Fruit Kabobs Recipe

4.5 4 3
Christmas Fruit Kabobs Recipe
Christmas Fruit Kabobs Recipe photo by Taste of Home
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Christmas Fruit Kabobs Recipe

Read Reviews
4.5 4 3
Publisher Photo
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.
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. + chilling Cook: 5 min. + cooling
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. + chilling Cook: 5 min. + cooling

Ingredients

  • 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

Directions

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).
Originally published as Christmas Fruit Kabobs in Country Woman Christmas Annual 2000, p11

Nutritional Facts

2 each: 225 calories, 8g fat (4g saturated fat), 46mg cholesterol, 11mg sodium, 42g carbohydrate (37g sugars, 4g fiber), 2g protein.

  • 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
  1. Alternately thread fruit onto wooden skewers. Cover and refrigerate until serving.
  2. 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).
Originally published as Christmas Fruit Kabobs in Country Woman Christmas Annual 2000, p11

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Reviews forChristmas Fruit Kabobs

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CarolynDT User ID: 7559937 29685
Reviewed Dec. 27, 2013

"What a hit for Christmas breakfast, had with bacon twists and sausage egg quiches."

MY REVIEW
Flenner User ID: 2160342 70948
Reviewed Dec. 17, 2009

"This was a hit with everyone but I used a different dipping sauce made with fruit flavored yogurt. Very colorful and fun to eat."

MY REVIEW
rudylenak User ID: 3071215 35095
Reviewed Dec. 12, 2009

"good"

MY REVIEW
mary47 User ID: 3208318 84111
Reviewed Jun. 29, 2008

"I've been making fruit Kabobs for years and have them for Chirstmas dinner or just for any smorgasbord I happen to have, however, I use a little tick for presentation that seems to work out really well. I stick my skewers into a full pineapple, set that in the middle of a serving tray and place all my extra fruit around the bottom of the pineapple whick also helps it stand up."

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