Fruit Kebabs


1 x 400g punnet of seedless grapes (any colour or mix of colours)
1 x 227g punnet of strawberries
1 pineapple
2 mangoes
1 melon (galia, cantaloupe or honeydew)


  1. Wash the strawberries and grapes. Cut the green stems from the strawberries then cut into quarters. Cut the grapes in half, lengthways (they can be a choking hazard for small children if cut widthways).
  2. Chop the top and bottom off the pineapple. Stand the pineapple up and remove the skin buy cutting down the sides with a large sharp knife. Cut down around the core and chop the sections into bit-sized chunks
  3. Stand the mango up right and slice down the sides, a few centimeters from the centre, to cut around the stone in the middle. Cut as much of the rest of the mango from the stone. Cut the mango that still has the skin on into large chunks and remove the skin, using a sharp knife. Cut the mango into bit size pieces.
  4. Chop the melon in half, using a large sharp knife, and remove the seeds with a tablespoon. Cut the melon into large chunks and remove the skin with a sharp knife. Chop the melon into bite size pieces.
  5. Thread the fruit onto coffee stirrers or straws and serve.

* Place any leftover fruit in a large bowl and add 2-3 tablespoons of orange juice. Mix together to make a fruit salad (the orange juice stops the fruit from turning brown)

* If you don’t like a fruit listed in the ingredients you don’t have to use it. Replace it with another fruit you enjoy (like kiwi fruit or raspberries)

* You can also add other fruits you may like to use for the fruit kebabs

* Tinned fruit, in natural juices, can be used in this recipe too (e.g. tinned pineapple or peaches)

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New project launches to examine local demand for shared kitchen facilities in the Vale

With support from the UK Government’s Shared Prosperity Fund, we have commissioned locally based PER Consulting and Lafan to examine the potential demand for a shared kitchen facility within the Vale communities of Barry, Penarth and Llantwit Major.