Name: Fruit Kabobs and Vanilla Dip
Prep time: 10 min
Total time: 10 min
Ingredients: honey dew melon; cantaloupe; strawberries; blueberries; green grapes; red grapes; For the Vanilla Dipping Sauce:; 1 cup raw cashews (soaked and drained); 2 ripe bananas; 3 tablespoons almond milk (or milk of your choosing); 1 tablespoon lemon juice; 1 teaspoon pure vanilla extract; pinch sea salt; dash of cinnamon (optional)

The best recipe for Fruit Kabobs and Vanilla Dip

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fruit kabobs and vanilla dip vegan gluten free best recipe

School’s out for the summer, yay!!!

Here is the perfect summertime snack or pool-side party treat!

Fruit salad on a stick with a vegan vanilla dipping sauce….

Kid approved, no-sugar added and fun!

Serve assembled or let the little ones build their own!

The sauce is made with cashews, bananas and a hint of vanilla. No added sugar or cream was used, making this a clean and healthy sweet!

Next time you need to bring a dessert to the party, bring these…both the kids and parents will thank you 🙂

Use any fruit you choose! I used honeydew melon, grapes, cantaloupe and berries.

More colorful options include:

Kiwi

Orange slices

Apples

Mango

Watermelon

Fruit Kabobs and Vanilla Dip

The best recipe for Fruit Kabobs and Vanilla Dip

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Prep Time: 10

Total Time: 10

Course: Breakfast, Dessert, Snack

Cuisine: American, Gluten Free, Vegan

Servings:

Calories: 236kcal

Cost: $15

Ingredients

honey dew melon
cantaloupe
strawberries
blueberries
green grapes
red grapes
For the Vanilla Dipping Sauce:
1 cup raw cashews soaked and drained
2 ripe bananas
3 tablespoons almond milk or milk of your choosing
1 tablespoon lemon juice
1 teaspoon pure vanilla extract
pinch sea salt
dash of cinnamon optional

Instructions

Cut fruit into bite-sized pieces.
Assemble fruit onto wooden skewers and set aside.
To Make Vanilla Dipping Sauce:
Place raw cashews in a bowl and cover with water, let sit for at least an hour and drain.
Add cashews, bananas, almond milk, lemon juice, vanilla and sea salt in a high-speed blender. Puree until smooth and creamy. Serve immediately with fruit skewers 🙂

Notes

The dipping sauce is best served soon after it is made. The lemon juice acts as a natural preservative to prevent the bananas from turning brown however, the dipping sauce will take on a darker color the longer it is exposed to the air. If made ahead of time, store in an air-tight container.

Have a wonderful weekend 🙂

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Cristina Cavanaugh RD LDN

As a registered dietitian and a devoted mother, my passion lies in promoting health and wellness. With a Master's degree in Human Nutrition, I advocate for a realistic, balanced approach centered around whole foods and plant-based eating, aiming to empower individuals with small, impactful changes for long-lasting well-being instead of restrictive diets.

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