SUMMER FRUIT KEBABS

SUMMER FRUIT KEBABS Forget about preparing traditional main-dish kebabs! Try these refreshing fruit kebabs made with canned apricots or peaches, pears, pineapple and Mandarin oranges. As a way to put nutrient-rich fruit on the menu, these kebobs are great as an appetizer, side dish, dessert, finger-food snack -- or even with breakfast!

1 can (16 ounces) apricot halves or sliced peaches, in light syrup or juice, drained, reserving ¼ cup syrup or juice 1 can (8 ounces) sliced pears, in light syrup or juice, drained 1 can (8 ounces) pineapple chunks, in light syrup or juice, drained 1 can (8 ounces) Mandarin oranges, in syrup, drained 2 cups fresh strawberries, rinsed and stemmed 2 bunches mint, for garnish Optional: dips, nuts, coconut* Preparation Time: Approximately 20 minutes

Thread one of each type of the fruit onto an 8-inch bamboo skewer, or make mini-kebabs by threading 2 or 3 pieces of fruit on sturdy wooden toothpicks. Refrigerate, covered until ready to serve, for up to 4 hours. Serve the fruit kebabs on a platter, lined with mint, and with dips, nuts, and coconut, if desired

*Dips/Garnishes: 1) Make a dipping sauce by whisking 1 cup (8 ounces) strawberry whipped cream cheese with ¼ cup reserved peach or apricot syrup or juice. Refrigerate until ready to serve. • 2) Serve canned chocolate syrup as another dipping sauce. 3) Serve canned sweetened coconut and chopped toasted nuts as garnishes. Tip: Coconut can be toasted in a dry skillet set over medium heat; stir continuously for about 3 minutes until golden and fragrant.

Servings: 8

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