Ingredients:
Kebabs1 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
2 1/2 tablespoons CAPILANO Honey & Lemon
5 tablespoons low fat Greek or plain yoghurt
5 tablespoons crème fraiche
1/2 tablespoon finely chopped mint (plus extra to garnish)
Method:
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.
Notes:
• 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.
