Fruit kebabs are a family-friendly recipe this Australia Day – to be enjoyed by the kids as well as the grandparents.

Fruit kebabs also make most of local, Australian produce, including strawberries, pineapple, mango and banana. Recipe credit to Capilano.


1 x 250 gram punnet strawberries

250 grams watermelon cubed

1/4 pineapple cubed

1-2 Australian mango cubed

2 bananas sliced thickly

bamboo skewers


Dipping Sauce

1 1/2 tablespoons Capilano honey

Juice of 1/2 ripe lemon

5 tablespoons low fat Greek or plain yoghurt

5 tablespoons crème fraiche

1/2 tablespoon finely chopped mint (plus extra to garnish)


Makes: 12-18 kebabs


1. Cut all fruit to same size and thread onto skewers alternating colours. Place on a serving platter.
2. Whisk all dipping sauce ingredients in a bowl using a spoon until combined.

3. Pour sauce into a bowl for dipping, or pour over kebabs and garnish with mint.



• The dipping sauce can be used for any fresh fruit and works well mixed into a fruit salad before serving.

• Kebabs can be made seasonal with the above fruits for spring and summer, stone fruits in autumn and citrus fruits in winter.

• The crème fraiche can be omitted and the quantity of yoghurt doubled. The result will not be as rich and creamy.

Prep time: 10min