“Pineapple isn’t white!” my daughter insisted from the fresh foods aisle in Target.
“Well, what fruit can you think of that is then?”
She thought long and hard, scanning the options available. “Pears and apples are white inside, but they turn brown. Bananas are yellow…”
“Do you have a better idea?”
“Pineapple it is!”
I admit, it’s a bit weak in an attempt at the red-white-and-blue, but a valiant effort in avoiding artificial colors to achieve maximum patriotic pride. Plus fruit is good for you. Everybody serves a fruit salad, a mish-mosh of flesh to be scooped onto your plate and eaten with a fork. But what about embracing the spirit of the picnic of the day and going for something a little more freeing? No forks or plates required. Perfect for kids on the go. As long as they’re not running around with the skewers after, of course.
In my first attempt at these fruit kabobs, I really wanted to cut the pineapple into stars. I sliced my rounds and stamped each with a star-shaped cookie cutter, carefully trimming the edges for as perfect points as possible. The problem is that skewers don’t like going through the core. (And who wants to eat that part anyway?) Save the pineapple stars for garnish and go for the much easier chunks. You’ll save a lot of time and energy.
What are you bringing to your 4th of July picnics?
- 1 fresh pineapple
- 1 pound fresh strawberries
- ¼ cup fresh blueberries
- Cut the top and bottom off the pineapple. Cut off the skin and then cut the flesh off from the core in big chunks. Set aside.
- Wash and hull the strawberries. Set aside.
- Wash the blueberries. Set aside.
- Take a bamboo skewer and slide 3 blueberries onto it, moving to the bottom of the skewer.
- Slide a strawberry on the skewer, then a pineapple chunk, then another strawberry.
- Finish off with 3 more blueberries.
- Repeat. Store covered in the refrigerator until ready to serve.