• Makes 12
  • 20 minutes
  • Difficulty Easy
  • 9 Ingredients


My eldest daughter loves the fruit kebab's just by themselves without the toppings, where as my younger twin daughters love the topping that go with it.

Ingredients (makes 12 )

  • 12 strawberries, hulled
  • 2 kiwifruit, peeled
  • 2 slices pineapple, peeled
  • 2 small bananas, peeled
  • 1/4 small rockmelon, seeded, peeled
  • 12 coloured straws
  • 1/4 cup honey
  • 1/4 cup chocolate hazelnut spread
  • 1/4 cup hundreds and thousands


  1. Chop fruit into even-sized chunks and thread onto the straws.
  2. Place the chocolate hazelnut spread and honey in separate microwave-safe bowls. Heat each in the microwave on medium for about 20 seconds or until runny.
  3. Pour hundreds and thousands onto a plate, dip and coat fruit kebabs in desired toppings.


Tip - Try serving the fruit kebabs with chocolate sprinkles and desiccated coconut as well as hundreds and thousands. Also for the chocolate hazelnut spread and honey toppings I chose to use chocolate topping and caramel topping as I am allergic to nuts.

  • Great and healthy idea a great option thanks ks


  • This is a great idea for the fussy eaters. Thanks.


  • This is a great recipe I love the fresh fruit sticks simply delicious


  • Looks bright from all the sweetness if fruit and toppings would be nice ….


  • How fun do these looks, what a great idea to encourage more fruit into a childs diet. Thanks for sharing your pretty creations☺


  • A wonderfully delicious and creative idea; thanks for sharing!.


  • What a great looking recipe! Thank you


  • Love these fruit kebab dippers – visually gorgeous.


  • Love this, great idea to get my little one to try all the fruits. Thanks for sharing.


  • A great way to encourage them to eat fruit.


  • What a fab idea – thanks


  • thanks for sharing your great recipe


  • this is a good idea to do for the kids


  • kids and adults alike would love these, so easy, thanks for sharing


  • Awesome way for the kids to eat their fruit thanks for this one.


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