Summer Fruit Kebabs

• 1 can (16 ounces) apricot halves or sliced peaches, in light syrup or juice, drained, reserving 1/4 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*

1. 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
2. *Dips/Garnishes:
3. 1) Make a dipping sauce by whisking 1 cup (8 ounces) strawberry whipped cream cheese with 1/4 cup reserved peach or apricot syrup or juice. Refrigerate until ready to serve.
4. 2) Serve canned chocolate syrup as another dipping sauce.
5. 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.
6. Nutritional Information Per Serving: (without dips, coconut, nuts, and mint): Calories 90; Total fat 0g; Saturated fat 0g; Cholesterol 0mg; Sodium 5mg; Carbohydrates 23g; Fiber 2g; Protein 1 g, Vitamin A 25%DV**; Vitamin C 50%DV; Calcium 2%DV; Iron 2%DV; ** Daily Value

apricot, pineapple, oranges, fresh strawberries, bunches mint, nuts

Taken from www.epicurious.com/recipes/member/views/summer-fruit-kebabs-50084792 (may not work)