Mary Berry’s Fruit Kebab With Lemon Dip
These refreshing fruit skewers from Mary Berry make for a lighter brunch option or dessert.
From the book
Mary Berry Cook and Share
120 recipes designed for sharing with friends and family
Recipe keys and menus to make event planning easy
From sharing platter dishes and classic bakes, to decadent brunch ideas and Sunday roasts
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Introduction
These are so refreshing for brunch. Choose fruit that is perfectly ripe and naturally sweet. You can tell when a pineapple is ripe because it should smell sweet, and if you pull one of the leaves from the top it will come out easily.
Ingredients
| 1 | small, ripe pineapple |
| 300g (10½oz) | strawberries, hulled and halved if large |
| 300g (10½oz) | mango, peeled and cut into 2.5cm cubes |
| For the lemon dip: | |
|---|---|
| 200g (7oz) | Greek yoghurt |
| 2 tbsp | lemon curd |
| 2 tbsp | mint leaves, chopped |
| A few sprigs of | mint, leaves picked, to garnish |
Essential kit
You will need: 6 skewers.
Method
Place the pineapple on a board. Remove the top and base and trim away the woody skin. Slice into quarters lengthways and remove the core. Cut the flesh into 2.5cm cubes.
Thread one pineapple cube on to a skewer. Add one strawberry and a piece of mango. Repeat until there are two of each fruit on every skewer.
Meanwhile, mix the yoghurt, lemon curd and chopped mint together in a small bowl.
Arrange the kebabs on a long platter with the dip alongside.
Garnish with mint leaves to serve.
Mary’s Tips: The kebabs can be assembled up to 3 hours ahead. The dip can be made up to a day ahead. Not suitable for freezing.
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