Fruit Kabobs with Coconut Dressing

Fruit Kabobs with Coconut Dressing

Make Ahead. Three simple ingredients create a complex, creamy, marmalade-kissed dressing.

Oxmoor House JANUARY 2001

  • Yield: 20 servings (serving size: 1 kabob and 1 1/2 tablespoons dressing)


  • 1 1/2 cups vanilla low-fat yogurt
  • 1 1/2 tablespoons flaked coconut
  • 1 1/2 tablespoons low-sugar orange marmalade
  • 1 medium-size Red Delicious apple
  • 1 medium pear
  • 1 tablespoon lemon juice
  • 20 (1-inch) fresh pineapple chunks
  • 20 seedless green or red grapes
  • 20 fresh strawberries, capped


1. Combine first 3 ingredients; cover and chill.

2. Core apple and pear; cut each into 20 bite-size pieces. Toss apple and pear pieces with lemon juice.

3. Thread fruit alternately onto 20 (6-inch) wooden skewers. Serve kabobs with coconut dressing.

Note: Since coconut is a plant food, it contains no cholesterol. However, coconut is very high in fat, and the fat is mostly saturated, which increases blood cholesterol. If you're a coconut lover, don't give it up altogether; enjoy it in very small amounts as in the recipe above.

Nutritional Information

Amount per serving
  • Calories: 43
  • Calories from fat: 13%
  • Fat: 0.6g
  • Saturated fat: 0.3g
  • Protein: 1.1g
  • Carbohydrate: 9.2g
  • Fiber: 1.2g
  • Cholesterol: 1mg
  • Sodium: 13mg

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Fruit Kabobs with Coconut Dressing Recipe