Themed food is always a hit at a summer party, and these red, white, and blue fruit kabobs might be the easiest patriotic treat out there. You just thread strawberries, marshmallows, and blueberries onto a skewer, and you’re done. The first time I made these, I tried to use frozen blueberries since that’s what I had, and once they thawed they went soft and mushy and slid right off the stick. So fresh berries are the way to go here.
What I love is that this is more of an activity than a recipe. There’s no cooking at all, so the kids can put them together with hardly any help from me. It’s a nice way to teach little ones about patterns too, plus it gives them some fine motor practice. And it ends up being a sweet treat everyone reaches for, since fruit on a stick is just more fun to eat.
Here’s the kitchen tip that keeps it easy. Cut your strawberries into pieces about the same size as the marshmallows and blueberries. When everything’s a uniform size, the kabobs look neat and even on the platter, and they thread on easier too. A little thing, but it makes the whole batch look put together instead of lopsided.
And here’s a fun trick for presentation. If you want it to really pop, line the skewers up on a white platter to look like a flag. Use strawberries and marshmallows for most of them, then swap the last few spots with blueberries on about a third of the skewers and lay those in the corner. You’ll have a sweet little edible flag, and it’s a great make-ahead since you can prep these a day before and keep them chilled.
Why You’ll Love This Recipe
The textures are simple and fun. Juicy strawberries, soft marshmallows, and little blueberries give you a sweet, easy bite right off the stick.
It’s festive with no effort. The red, white, and blue pattern looks patriotic on a platter without any real skill needed.
It’s a kid-friendly activity. There’s no cooking, so kids can thread the skewers themselves and practice patterns while they’re at it.
You can make it ahead. Prep the kabobs a day early and keep them chilled, so there’s less to do the day of your party.
Ingredients
Here’s the short list you’ll need:
- 1 pint strawberries
- 1 pint blueberries
- 1 cup mini marshmallows
- 24 bamboo skewers
How to Make Fruit Kabobs
1. Wash the Berries
Wash and dry the strawberries and blueberries. Getting them dry matters, since wet berries are slippery and harder for little hands to thread onto the skewers.
2. Cut the Strawberries
Cut the strawberries into small pieces, about the same size as the marshmallows and blueberries. Keeping everything uniform makes the kabobs look neat and even on the platter.
3. Thread the Skewers
Take a bamboo skewer and thread on a strawberry, then a marshmallow, then a blueberry. Turn the strawberry so the seed side faces one way for the nicest look. Repeat until the skewer is full.
4. Chill and Serve
Keep threading until all the fruit and marshmallows are used, which should give you around 24 skewers. Cover and store them in the fridge until you’re ready to serve. They’re best within a day of making.
Expert Tips
Cut the strawberries to match the other pieces. Uniform sizes make the kabobs look neat and thread on easier.
Use fresh berries, not frozen. Frozen blueberries turn soft and mushy once they thaw and slip right off.
Dry the berries well after washing. Wet fruit is slippery and harder for little hands to handle.
Set the platter on ice if it’s out a while. It keeps the fruit cold and fresh during a long party.
Hand the prepped pieces to the kids. Let them build the skewers for a fun, festive activity.
Recipe Variations and Add-ins
You can swap the mini marshmallows for 1-inch cubes of angel food cake for more of a dessert.
Arrange the skewers on a white platter to look like a flag, using blueberries on the corner section.
You can add blackberries, grapes, banana, or watermelon to mix up the fruit.
Cut watermelon into stars with a small cookie cutter and add one to the end of each skewer for fun.
You can use metal skewers instead of bamboo if you want a reusable option.
What to Serve With This Recipe
Set the kabobs out at a Fourth of July picnic. The bright colors stand out. They make an easy handheld treat.
Pair them with a fruit dip on the side. The dip adds a creamy element. The two round out a snack table.
Serve them alongside lemonade. The cold drink suits the fresh fruit. It’s a festive combo for a hot day.
How to Store This Recipe
Cover the kabobs and keep them in the fridge until you’re ready to serve. They’re best enjoyed within a day of making, since the cut strawberries soften over time.
If you’re prepping ahead, store them in a single layer in an airtight container so the fruit doesn’t get crushed. Pull them out right before the party so they’re cold and fresh.
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