Glazed Fruit Skewers with Strawberry-Yogourt Dip
Prep Time
Cooking Mode
1 cup 1% plain yogourt
¼ cup strawberry jam
1 tsp very finely chopped fresh mint
2 cups each cubed seedless watermelon and golden pineapple
1 cup seedless green or red grapes
2 Granny Smith apples, cored and cut into bite-size pieces
2 tbsp lemon juice
1 tbsp honey
1 pinch ground cardamom or cinnamon
1 cup 1% plain yogourt
¼ cup strawberry jam
1 tsp very finely chopped fresh mint
2 cups each cubed seedless watermelon and golden pineapple
1 cup seedless green or red grapes
2 Granny Smith apples, cored and cut into bite-size pieces
2 tbsp lemon juice
1 tbsp honey
1 pinch ground cardamom or cinnamon
Directions
1Place yogourt in a coffee filter-lined sieve set over a bowl. Refrigerate 4 hours to drain. Discard the liquid (whey). Gently blend thickened yogourt with jam and mint until well combined. Cover and refrigerate for up to 1 day.
2Thread equal portions of watermelon, pineapple, grapes and apple onto 24 (6-inch/15 cm) bamboo or metal skewers.
3Stir lemon juice with honey and cardamom or cinnamon. Arrange skewers on a platter; brush all over with the honey mixture. Serve immediately with the dip.
Disclaimer
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Personal Note
Personal Note
