Flower Fruit Kabobs with Luscious Fruit Dip Recipe

Spring has sprung with these delicious flower fruit kabobs, served with our luscious fruit dip.
  • Ready in: 1 hour
  • Prep time: 45 minutes
  • Chill/Cook time: 15 minutes
  • By:
  • Servings: 12

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  • ½ (8 ounce) package cream cheese, softened
  • 4 ounces marshmallow crème
  • ½ (8 ounce) container frozen non-dairy whipped topping, thawed
  • 1 ripe cantaloupe
  • 1 ripe honeydew
  • 4-6 kiwi fruit
  • 1 bunch red and/or green grapes
  • 2 (6 ounce) containers fresh blueberries
  • 2 (6 ounce) containers fresh blackberries
  • Wooden skewers
  • Special Equipment: Flower cookie cutters, optional

cooking methods

  • No bake/cook


  1. In small bowl, combine first 2 ingredients; blend well. Stir in whipped topping until smooth. Add in Rhubarb Strawberry Fruit Spread and stir. Chill.
  2. Peel and seed cantaloupe and honeydew; peel kiwi. Cut into desired cubes or floral patterns.
  3. Thread fruit onto skewers in desired pattern. Use blueberries and blackberries for the center of the flowers if using a floral pattern.
Makes 12 servings.

Tip: Use a head of iceberg lettuce in a decorative bucket to arrange fruit bouquet.

Nutrition per Serving:
: 240 Total Fat: 6g Sat. Fat: 3.5g Cholest: 10mg Sodium: 60mg Carbs: 47g Fiber: 5g Sugar: 39g Protein: 3g

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