Fruit Kabobs with Toasted Sesame Seeds

Fruit Kabobs with Toasted Sesame SeedsI served these up on Super Bowl Sunday. They were a welcome addition to all of the meaty and more filling offerings that usually come with game fare.  The fresh fruit was abundant at my local Mexican market.  Also, I love sesame seeds on almost anything, so this simple recipe intrigued me.  It was a hit! My daughter-in-law was hosting some Chinese exchange students when I served these and they kept revisiting the buffet table for seconds and thirds!  They loved them!  Everyone else did, too.

Fruit Kabobs with Toasted Sesame Seeds
Recipe type: Fruit
Prep time: 
Total time: 
Serves: 16-24 Kabobs
  • 1 fresh pineapple
  • 1 honeydew melon
  • 1 pint fresh strawberries (about 8 large strawberries)
  • ½ cup honey
  • 2 teaspoons lemon juice
  • ¼ cup toasted sesame seeds
  • 1 teaspoon sugar
  • 8 oz. vanilla yogurt
  • 1 teaspoon fresh mint leaves, minced
  • Bamboo sticks or long appetizer toothpicks
  1. Peel and cut the pineapple and honeydew melon into bite-sized pieces. Slice each strawberry into 2 or 3 slices, depending on the size of the strawberry. Plan ahead and count the number of pineapple and melon chunks you are working with so that each kabob has at least one slice of each fruit.
  2. In a bowl, mix the honey and lemon juice. Pour over the fruit and marinate for at least 15 minutes.
  3. Meanwhile, in a small skillet over medium heat, add the sesame seeds and sugar, stirring constantly until the sugar has caramelized, about 5 minutes Allow to cool
  4. Arrange the kabobs, adding one chuck of each: pineapple, melon and strawberry. Sprinkle with sesame seeds.
  5. If desired, serve with Mint Yogurt Dip: Mix together the vanilla yogurt (or flavor of your choice) and mix in the minced mint leaves. Serve on the side.