Catherine Fulvio’s
Fruit Skewers with a Honey Yoghurt Dip

Makes 8 large skewers


Everyone will love these served for brunch, picnic or even as a snack after sport or for a casual dessert and the options for the fruit is endless.


For the dip

200ml Greek style natural yoghurt

2 tbsp honey

1 lemon or lime, zest only

For the skewers

1 melon, peeled and diced in 2cm pieces

4 nectarines, sliced

300g seedless grapes

8 wooden skewers

Basil leaves, to garnish


To make the dip

1. Place the flour into a bowl and rub in the diced butter. Pour in enough cold water to form a pastry dough.

2. Cover with plastic wrap and leave in the fridge to “rest” for 30 minutes.

To prepare the skewers

1. Thread the skewers with the fruit in layers and place on a platter to serve with the honey yoghurt dip.

2. Garnish with basil leaves and serve.

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