Glazed Fruit Skewers with Strawberry-Yogourt Dip

Prep time: 20min
Total time: 260min
Serves 24
1 cup
1% plain yogourt
250 mL
1/4 cup
strawberry jam
60 mL
1 tsp
very finely chopped fresh mint
5 mL
2 cups
each cubed seedless watermelon and golden pineapple
500 mL
1 cup
seedless green or red grapes
250 mL
Granny Smith apples, cored and cut into bite-size pieces
2 tbsp
lemon juice
30 mL
1 tbsp
liquid honey
15 mL
1 pinch
ground cardamom or cinnamon
1/24 of the recipe
8 g
0.7 g


  1. Place 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.

  2. Thread equal portions of watermelon, pineapple, grapes and apple onto 24 (6-inch/15 cm) bamboo or metal skewers.

  3. Stir 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.