Fruit Kebabs

published Jul 5, 2022
summer
Fruit Kebabs Recipe

A refreshing skewered version of Mexican fruit cups, complete with lime juice and Tajin seasoning.

Makes12 to 15 skewers

Prep30 minutes

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fruit skewers salted with tan on table
Credit: Photo: Julia Gartland; Food Styling: Greg Lofts

One of the best sightings on a hot summer day is a Mexican street cart loaded down with colorful piles of fresh fruit. After you place your order, the cut-up fruit is drizzled with lime juice and then sprinkled with chili powder and salt before it’s handed to you. This unexpected combination is refreshing and just absolutely mouth-watering: It’s sweet, juicy, and a bit spicy, and the salt really highlights the flavors in the fruits. It’s the inspiration for these fruit kebabs that are more interesting than plain fruit salad but just as easy to make.

What You’ll Need for Mexican-Style Fruit Kebabs

  • Fruit: Pineapple, mango, and watermelon are the three fruits you’ll need.
  • Cucumber: Yes, it’s technically a fruit that’s eaten like a vegetable, but cucumber adds a refreshing crunch. Go with English cucumbers, which are less watery and don’t have seeds. You can use jicama instead if you want to go with something that’s still crisp and mild in flavor.
  • Lime: Lime juice is a key component for adding some acidity to balance out all the sweet.
  • Tajin seasoning: This lovely seasoning is a blend of a variety of ground chiles, lime, and salt. If you can’t find it, use a combination of chili powder and salt instead.

How Much Fruit Do You Need for Kebabs?

To make 12 to 15 skewers, you’ll need one English cucumber, half a pineapple, half a mini seedless watermelon (turn the rest into this watermelon slushie), and two large, ripe mangoes (try these mango cutting tips).

Do You Soak Skewers for Fruit Kebabs?

Because these kebabs aren’t cooked or grilled, there’s no need to soak them beforehand. You can use wooden, bamboo, or metal skewers, but please be careful serving these around children who are not accustomed to eating off of them and might put the pointed ends too far into their mouths. (For a kid-safe variation, skip the skewers and just toss everything together as a fruit salad instead.)

Can You Prepare Fruit Kebabs the Night Before?

These kebabs taste best when the fruit is cold, so you can assemble them, wrap the tray in plastic wrap, and refrigerate up to overnight. Finish with the lime juice and Tajin seasoning right before serving.

Fruit Kebabs Recipe

A refreshing skewered version of Mexican fruit cups, complete with lime juice and Tajin seasoning.

Prep time 30 minutes

Makes 12 to 15 skewers

Nutritional Info

Ingredients

  • 1

    English cucumber (about 12 ounces)

  • 1/2

    medium pineapple (about 1 3/4 pounds)

  • 2

    large ripe mangoes

  • 1/2

    mini seedless watermelon (about 1 1/4 pounds)

  • 12 to 15

    (10- to 12-inch) skewers

  • 1

    medium lime

  • 1 teaspoon

    1 teaspoon Tajin seasoning

Instructions

  1. Prepare the following, placing each in a pile on the same rimmed baking sheet as it is completed (you want about 30 pieces of each): Trim and quarter 1 English cucumber lengthwise, then cut crosswise into 1-inch pieces. Trim, core, and cut 1/2 medium pineapple into 1-inch pieces. Peel, pit, and cut 2 large mangoes into 1-inch pieces. Trim the rind from 1/2 mini seedless watermelon and cut into 1-inch pieces.

  2. Push the piles to one half of the baking sheet. Thread the fruits and cucumber onto 12 to 15 skewers, alternating them, 8 to 10 pieces per skewer. Place on the other half of the baking sheet. When everything is skewered, arrange the skewers in a single layer. If not serving immediately, tightly wrap in plastic wrap and refrigerate up to overnight.

  3. Just before serving, halve 1 medium lime and squeeze the juice over the skewers. Sprinkle with 1 teaspoon Tajin seasoning.

Recipe Notes

Make ahead: The skewers can be assembled, wrapped in plastic wrap, and refrigerated up to overnight. Squeeze the lime juice over and sprinkle with Tajin right before serving.

Storage: Leftovers can be removed from the skewers to an airtight container and refrigerated for up to 2 days.