RAINBOW FRUIT SKEWERS (raw-vegan)
One of the best things about warmer weather is the abundance of fresh fruit that comes in season; as the weeks go by, I notice that the list is getting longer. I was at the market the other day and I was amazed at all of the delicious and vibrant fruit that was before me. The only bad thing about this is that I could not decide on what to buy– so I bought one of each….this was a lot of fruit even for this household. I wasn’t too worried about eating it in a timely matter at all. I didn’t even fret how I was going to serve it. In fact by the time I went through the checkout, I had already come up with several ways to incorporate it into the week’s menu. One of the most vibrant and fun ways was RAINBOW FRUIT SKEWERS–imagine this at your next brunch or party. The vibrant colors and delicious flavors will impress even the pickiest of taste buds around like my nephew that only eats bananas. The process to make this is simple yet the presentation is fun and user friendly. So next time you see the sea of fruits, think of rainbow fruit skewers for your next party or meal and WOW everyone!
MAKES 24 SKEWERS
A CHEF’S TIP: When I make recipes like this I like to over buy fruit for it so that I make sure I have enough to make the recipe. All of the extra fruit and trimmings I use in other recipes like fruit salad or smoothies. Also, it is advised to plan for this recipe so that all of the fruit is ripe, ripe fruit has the best flavor! I buy my fruit 1 week in advance so that it is all ripe. Be sure to wash your strawberries immediately after purchasing with RAW FRUIT N VEGGIE WASH click here for recipe
1 medium ripe organic personal watermelon
16 large ripe organic strawberries
1 medium ripe organic cantaloupe
1 medium ripe organic pineapple
1 medium ripe organic honeydew melon
12 large ripe organic kiwi
24 natural bamboo skewers, long
melon baller tool
Prepare your watermelon stand by cutting off the top 1/4 of the melon by the button. Now use a melon baller and remove all the meat from the inside, reserve 24 uniform balls in a bowl, reserve the trimmings for another recipe. Use a large metal spoon and scrape the remaining meat out and reserve for another recipe. De-stem the strawberries and use the melon baller tool to cut out balls from the flesh. Reserve 24 uniform balls in a bowl and reserve the remaining for another recipe. Cut the cantaloupe in half width wise, remove the seeds with a large spoon, remove the meat with the melon baller reserve 24 uniform balls in a bowl and remove rest of meat and reserve for another recipe. Remove the top of the pineapple below the nub. Use your melon baller tool and scoop out balls around the core. Slice off this section, remove the remaining meat from this ring and reserve for another recipe. Continue this process with the rest of the pineapple. Reserve 24 uniform balls in a bowl and reserve remaining meat for another recipe. Cut the honeydew melon in half width wise, remove the seeds with a large spoon, remove the meat with the melon baller reserve 24 uniform balls in a bowl and remove rest of meat and reserve for another recipe. Cut the ends of the kiwis, use a vegetable peeler to remove the fur. Use melon baller and gently cut into the flesh to make a ball, repeat on other side. NOTE each kiwi will only reserve about 2 to 3 balls. Set 24 uniform balls in a bowl and reserve the remaining meat for another recipe. Now take the watermelon bowl and stand it cut side down center on a plate. Take a skewer and start to thread the fruit balls using the pointed end, note the fruit balls will have a flat side so make sure all the flat sides are facing the pointed end for the best look. Here is the order I used shown in the picture above–strawberry, watermelon, cantaloupe, pineapple, honeydew, kiwi. Be sure to gently push the fruit up to the top 2/3 of the skewer, set the finished skewer on a plate or platter to hold until you place on the stand. Repeat with the remaining skewers. Now to place the skewer into the stand–I start with the top, pick your place and gently put the pointed side of the skewer into the watermelon skin. Push the skewer in using the skewer closest to the watermelon, be sure not to bend the skewer or it will break. I push them in about 3 inches. Now work your way around the stand placing the skewers in. I like to work from the top and work around and then down the sides to give an even look and keep the stand balanced. Take your time and it will turn out lovely!
NOTE: this can be done the day prior to your event (this is also the best way to transport to an event too). Thread all of your skewers and lay on a platter and wrap tightly with plastic wrap and refrigerate. Wrap the watermelon stand with plastic wrap and wrap tightly and refrigerate. When ready to serve, unwrap, place the stand on your serving plate and stick skewers into the stand.