Rainbow frozen fruit kebabs

Rainbow frozen fruit kebabs
Refreshing fruit kebabs with tangy lemon curd and yogurt dip
Serves 24  / 
Prep 20 mins  / 
Cook 2 hours freezing


300g pack Coop melon chunks
250g pack Coop mango chunks
1 kiwi fruit, peeled
24 blueberries
12 red or black grapes, halved
200g Coop Greek style natural yogurt
1 tbsp lemon curd

You‘ll also need 24 cocktail sticks


Unpack the melon and mango — you’ll need 24 pieces of mango and 24 of the 3 types of melon

Peel the kiwi and cut it into 24 similarly sized pieces

Thread one piece of the 3 types of melon, mango and kiwi onto each cocktail stick

Finish with a blueberry and a half-grape

Put the mini fruit kebabs on a baking tray lined with greaseproof paper and freeze for 2 hours, or until frozen

Put the yogurt in a bowl and swirl through the lemon curd. Serve with the frozen kebabs