Mary Berry Fruit Kebab

I made these fruit kebabs last summer when I was trying to impress a friend who’s more “grill-master” than “bake-off.” To be honest, I thought, how hard can it be? Chop some fruit, stick it on a skewer, done. Right?

Wrong. The first batch looked like a five-year-old’s art project—mushy mango, slippery strawberries, pineapple that was somehow both underripe and overcut. It was chaos. But I learned a few tricks (like chilling the fruit first and skewering it in the right order), and now this is one of my go-tos for picnics, BBQs, and lazy garden lunches. That lemony yoghurt dip? Total game changer. Let me show you how I fixed it.

What Makes This Recipe Special

The dip is the real surprise here. Most fruit kebab recipes just throw some yoghurt on the side and call it a day. But Mary’s lemon curd twist turns it into something you’d honestly want to eat with a spoon. Add mint and it’s creamy, tangy, and totally not boring.

Also, threading the fruit in the right order (pineapple first!) helps the kebabs hold better and not slide into a fruity mess. Small thing. Big difference.

INGREDIENTS + WHY THEY MATTER

• Ripe Pineapple – Gives structure and bite. I once used underripe and it was like chewing wood.
• Strawberries – Sweet and juicy, but can get mushy fast. Keep them whole unless they’re massive.
• Mango – Adds tropical softness. Chill it before cutting or it turns to mush.
• Greek Yoghurt – Creamy base for the dip. I tried regular yoghurt once and it just ran all over the platter.
• Lemon Curd – Brightens everything. Don’t skip it—it’s the difference between “fine” and “ooh, what’s in this?”
• Mint Leaves – Freshens the whole thing. Chopped in the dip, whole on top for garnish. Looks fancy, feels effortless.

Want to Change It Up

• No Lemon Curd? Try lime zest and honey in the yoghurt instead. It’s not the same, but it works.
• Vegan Dip – Use coconut yoghurt and maple syrup with mint. The texture’s thinner but still tasty.
• Other Fruits That Work – Kiwi (firm ones only), firm peaches, watermelon cubes (but skewer gently).
• Nut-Free? You’re all good—this recipe doesn’t call for any.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Mango fell apart	Too ripe when cut	Chill fruit first—it firms it up
Skewers splintered	Used dry wooden skewers on grill	Soak them in water for 30 minutes first
Dip tasted flat	Skipped lemon curd	Don’t. It’s the magic in this recipe

HOW TO MAKE MARY BERRY’S FRUIT KEBAB

1. Prep the Pineapple – Slice off the top and bottom, then stand it upright to trim the skin. Quarter it lengthwise, cut out the core, then chop into 1-inch cubes. I find a serrated knife gives a cleaner cut.
2. Thread the Skewers – Start with pineapple (it anchors well), then strawberry, then mango. Repeat once more. Don’t overpack or they’ll split.
3. Mix the Dip – Stir together yoghurt, lemon curd, and chopped mint until smooth. It’ll look like it needs more curd—resist the urge. Let it rest five minutes; the flavour blooms.
4. Serve Cold – Arrange kebabs on a platter, scatter mint leaves, and dollop the dip in a bowl on the side. Looks simple, tastes like sunshine.

TIPS FROM MY KITCHEN

• I chill the cut fruit for 15 minutes before skewering—makes it less slippery.
• Use metal skewers if grilling—wooden ones char fast even when soaked.
• Don’t make the dip too far ahead or the mint darkens. 10–15 mins before serving is perfect.
• I use a melon baller sometimes just for fun—round pieces hold better than you’d think.

STORAGE + SERVING

• Fridge – Store kebabs in an airtight container. Best eaten within 24 hours or the strawberries go soft.
• Freezer? Not ideal. The fruit loses texture when thawed.
• Reheat? Nope. This is a cold dish.
• Serve with – Pitchers of iced mint tea or elderflower fizz. Maybe a lemon drizzle cake on the side if you’re going all out.

FAQs – Real Query Answers

Q: Can I make fruit kebabs the night before?
A: You can—but only if you use firm fruit and wrap them tightly. Don’t add the dip until serving.

Q: Can I grill these?
A: Yes! Use metal skewers and keep the fruit chunky. Pineapple grills beautifully. Just avoid overripe mango—it melts.

Q: What’s a good lemon curd alternative?
A: Lime zest + honey works in a pinch. I also tried orange marmalade once—it was weirdly good but quite sweet.

Q: Do I have to use mint in the dip?
A: Nope. Basil also works if you want a twist. Or skip it entirely and just enjoy the lemony yoghurt.

Q: Can kids help make this?
A: Absolutely. Just pre-cut the fruit and let them thread. It’s a great one for little hands—no oven, no knives. rise to the top so it’s easier to skim.

Try More Recipes:

• Mary Berry Pecan And Cinnamon Ripple Squares
• Mary Berry Ginger Oat Crunch Biscuits
• Mary Berry Banoffee Meringue Roulade
• Mary Berry Banbury Tart