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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


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.

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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.


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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From the book: Mary Berry Cook and Share

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