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Recipe for :

Tropical Fruit Kebabs with a Raspberry Dip

This recipe comes from the the Break Eggs web site which is run by Faith Heinauer. This is what she said in describing Break Eggs:

"I grew up in a household that loved not only food, but also the creative process of cooking and entertaining. My father is a professional chef and my mother was a former pastry chef. After earning my degree in hotel and restaurant management, I joined my father's catering business and started teaching cooking classes. Growing up in the restaurant scene offers a lot of culinary observations; add my knack for experimenting in the kitchen, and you've got my collection of recipes and tricks of the trade. So, if you want to talk food, get a great recipe or hear the latest culinary scoop, you're at the right place!"

"Both kids and adults will love these kebabs! Dip ripe and juicy fruit into our sweet and creamy raspberry confection".


1 x 10 ounce package sweetened raspberries, defrosted
1 x 8ounce package cream cheese, softened
1 7-ounce jar marshmallow creme
3 bananas, peeled
1/2 cup orange juice
1 ripe papaya, peeled, halved, seeded
1/2 ripe pineapple, peeled, cored
1 pint strawberries
3 kiwi, peeled


To make the dip:

  • Place the raspberries (including their liquid), cream cheese, and marshmallow crème in a food processor.
  • Pulse until thoroughly combined and puréed. Transfer to a bowl.

To make the fruit kebabs:

  • Cut the bananas into 2-inch chunks. Place the bananas in the orange juice until ready to skewer.
  • Cut the papaya and pineapple into 1 x 1/2 inch chunks.
  • Cut the strawberries in half.
  • Cut the kiwi into thirds.
  • Alternate fruit on bamboo skewers.
  • Arrange the fruit on a platter, with the fruit dip in the center.
  • Can make the skewers ahead, except for the bananas. Cut and skewer the bananas right before serving.
  • For a garnish, can top with toasted coconut

Serves 6