Mini Fruit Fondue
**Editor's note:**This recipe is reprinted from Rose Hammick's and Charlotte Packer's book Great Parties for Kids. For Hammick's and Packer's tips on throwing a kids' summer party, click here.
Make the fruit kabobs a day in advance and keep them in the fridge. The sauces can also be made ahead of time and kept in the fridge for 2 days.
Recipe information
Yield
Makes 8 kabobs
Ingredients
Summer fruit version
Toothpicks
1 cup strawberries, hulled
2 peaches, cut in half, pitted, and cut into chunks
1 small cantaloupe, skin removed, seeded, and cut into small chunks
Winter fruit version
Toothpicks
1 small pineapple, peeled, cored, and cut into chunks
1 mango, peeled, pitted, and cut into small chunks
2 bananas, peeled and cut into small chunks
Sweet dips
Thick whole-milk yogurt and honey mixed to taste
8 oz milk chocolate melted with 1 tablespoon of corn syrup
Multicolored nonpareils
Preparation
Thread 3 pieces of fruit onto each toothpick. Chill for 1 hour. Make sweet dips. Sprinkle with nonpareils and serve with fruit.
Reprinted with permission from_Great Parties for Kids_ , Copyright © 2006, by Rose Hammick and Charlotte Packer. , Ryland Peters and Small, Inc.
