A lively and colorful bourgeois gang

Ingredients for 20 servings:

• 1 pineapple
• 1 handful of plums, yellow plums or alternatively damsons
• 500 g strawberries, fresh
• 2 handfuls of red, seedless grapes
• 2 handfuls of grapes, green, seedless
• 4 kiwis
• 1 apple
• 2 handfuls of cherries (crunchy)
• ½ melon(s) (Galia)
• lemon juice
• 500 g peach yogurt, for dipping

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Funky summer mini fruit skewers, popular with young and old

These skewers are a hit with kids! Especially if you’re looking for alternatives to chocolate or wine gums at children’s birthday parties. You’ll need cocktail sticks or larger wooden skewers. Peel the pineapple, quarter it, cut out the core in half, and halve the quarters again. Now cut it into approximately 2×2 cm triangles. Peel the kiwi and melon and cut into cubes similar in size to the pineapple. Wash and dry the remaining fruit thoroughly. Remove the green stems from the strawberries and halve them. Pick the stems from the red and green grapes. Pit and halve the yellow plums (or damsons). Core the apple and cut into cubes similar in size to the pineapple. Remove the stems and pit the cherries. Thread the fruit onto the skewers as follows (the color order is important, as this is the only way they look great): Start with the green fruit (kiwi, Galia melon, green grapes). Next comes the yellowish fruit (pineapple, yellow plums or damsons, apples). Finally, I finish with the red fruit (dark grapes, halved strawberries, cherries). With the halved strawberries, it’s important that the curved side faces outwards and the flat side rests on the yellow fruit. Otherwise, they’ll tip over too quickly if you try to place them upright next to each other (on small skewers). Especially with the larger skewers, it’s visually very attractive to have several types of fruit of the same color skewered together. Finally, I carefully drizzle the skewers with a little lemon juice (this prevents apples and other fruit from discoloring), place damp kitchen towels over them, then cover them with cling film, and place them in the refrigerator for about 24 hours. This way, they stay super fresh and absorb a little juice. This is a trick that’s also often used in the catering industry. I serve it with peach yogurt for dipping (strawberry yogurt works very well too), but it’s not an absolute must. The fruit skewers are so moist that they’re gone in no time even without dip. Tip: The quantities are variable. I based this on my last fruit skewers, but there’s always a little bit of some fruit left over. So I turn the leftovers into a small fruit salad, which I serve in the middle of the tray, around which I place the fruit skewers. If you want to use the larger skewers, you can add other types of fruit (pears, plums, gooseberries, etc.) to keep things from getting too monotonous. The only important thing is that the fruit is fresh and not canned. It’s great to experiment with what’s in season.