A fresh, colourful dessert that puts seasonal fruit centre stage, to be built around whatever you fancy and whatever the market offers: pineapple, banana, berries, grapes, peaches and plums all work beautifully. The creamy cashew and citrus dip, bright and slightly tart, is a perfect match for the sweetness of the fruit. It works just as well for brunch: simply layer fruit and cream in glasses for a pretty parfait.
Fruit skewers with a creamy citrus dip
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Ingredients
For the skewers
- Assorted fresh fruit of your choice, cut into pieces
For the creamy citrus dip
- 1 cup cashews, soaked for 1 to 2 hours
- 6 to 8 medjool dates
- 1 cup water
- ½ cup fresh orange juice
- ½ cup fresh lime juice
- ½ cup fresh lemon juice
- 1 teaspoon powdered vanilla (optional)
Method
- Rinse and cut the fruit into evenly sized pieces: the more regular the pieces, the better the skewers hold together.
- Thread the pieces onto wooden sticks, alternating colours for an appetising result.
- Drain the cashews, then blend them with the dates, the water, the three citrus juices and the vanilla until you have a smooth, creamy dip.
- Serve the skewers with the dip on the side, or coat them at the last moment.
Tip
This dip is easy to make ahead: it keeps for a day or two in the fridge, which makes it ideal for a buffet or a meal with friends. It thickens slightly in the cold, so a splash of water and a quick whisk restore its texture.
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FAQ: your questions about fruit skewers and their citrus dip
How do you stop fruit skewers from browning?
Fruit that browns (apple, pear, banana, peach) oxidises on contact with air. A quick dip in lemon or lime juice before threading is enough to protect it for several hours. The citrus juice in the dip already does that job if you coat the skewers straight away. Then cover the dish and keep it in the fridge.
How can you prepare fruit skewers in advance?
Half a day ahead at most. Assemble the skewers, dip the oxidation-prone fruit in lemon juice, lay them flat in a dish, cover and chill. Keep the dip separate in a sealed jar and only add it when serving: otherwise it soaks the fruit and loses its creamy body.
How do you make fruit skewers hold together?
Alternate textures: a firm fruit (pineapple, apple, grape, melon) between two softer ones acts as an anchor and stops everything sliding around. Cut cubes of about two centimetres, neither too small (they split) nor too large (they spin on the stick). Slightly dampened wooden sticks grip the flesh better than metal ones.
Which fruit works for skewers?
Any fruit firm enough to be threaded: pineapple, mango, melon, watermelon, kiwi, grape, strawberry, peach, plum, slightly green banana. Avoid very ripe or very juicy fruit, which falls apart. Think about colour too: a red, orange and green skewer is far more appetising than a monochrome one.
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