Delicious Fruit and Cheese Kabobs (Printable Version)
Refreshing combination of juicy fruits and creamy cheeses on skewers. Perfect for parties and gatherings.
# What You Need:
→ Fruits
01 - 1 cup seedless green grapes
02 - 1 cup seedless red grapes
03 - 1 cup fresh strawberries, halved
04 - 1 cup pineapple chunks
→ Cheese
05 - 8 oz cheddar cheese, cut into 1-inch cubes
06 - 8 oz Monterey Jack or mozzarella cheese, cut into 1-inch cubes
→ Garnish
07 - 2 tbsp fresh mint leaves
→ Equipment
08 - 12 wooden skewers
# How-To:
01 - Wash and dry all fruits thoroughly. Hull strawberries and cut them in half if they're large. Leave grapes whole and ensure pineapple chunks are bite-sized.
02 - Cut both cheddar and Monterey Jack (or mozzarella) cheeses into uniform 1-inch cubes. Consistent sizing ensures even distribution on skewers and professional presentation.
03 - Thread ingredients onto each wooden skewer in an alternating pattern of fruits and cheese cubes. Mix colors and flavors strategically for visual appeal—consider layering red grapes with white cheese or strawberries with cheddar.
04 - Arrange finished kabobs on a serving platter in a fan or circular pattern. Scatter fresh mint leaves over the top for a pop of color and aromatic freshness.
05 - Serve immediately while cheese is firm and fruits are at peak freshness. Kabobs can be refrigerated for up to 2 hours before serving; bring to room temperature for 10 minutes for optimal flavor.
# Expert Tips:
01 -
- You can prep everything ahead and assemble them right before guests arrive
- They look like you put in way more effort than you actually did
02 -
- Room temperature cheese cuts much more cleanly than cold cheese—take it out of the fridge about 20 minutes before you start prepping
- Don't assemble these more than two hours before serving or the fruit starts releasing juice and makes everything soggy
03 -
- Buy your cheese from the deli counter and ask them to cut it into thick slices—you can then easily cube it at home without struggling with a cheese wire
- Pineapple contains enzymes that can make milk proteins curdle slightly, so if you're making these way ahead, maybe consider a different fruit