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Pixie Dust Purple Candy Kabob

A playful and colorful fruit treat featuring fresh berries and a creamy yogurt dip, delightfully finished with melted white chocolate and shimmer sugar.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American, Party
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Fruit Kabobs
  • 2 cups seedless purple or red grapes Choose firm and plump grapes, ideally small to medium.
  • 1 cup fresh blackberries
  • 2 kiwi, peeled and cut into thick rounds
  • 1 cup fresh strawberries, hulled
  • 10 pieces small wooden skewers (6-inch size)
For the “Pixie Dust” Coating
  • 1/2 cup white chocolate, melted Melt carefully to avoid burning.
  • 2 tbsp edible purple and silver shimmer sugar or sanding sugar Sprinkle while the chocolate is wet for best results.
For the Yogurt Dip
  • 1 cup vanilla Greek yogurt
  • 2 tbsp honey
  • 1/4 tsp pure vanilla extract

Method
 

Preparation
  1. Wash all the fruit carefully, then dry it very well with clean paper towels or a soft kitchen towel.
Assembly
  1. Thread the fruit onto the wooden skewers in an alternating pattern of grape, blackberry, kiwi, and strawberry, leaving about 1 inch bare at the handle end for easy holding.
Coating
  1. Place the assembled kabobs on a parchment-lined baking sheet.
  2. Melt the white chocolate in a microwave-safe bowl in 20-second bursts, stirring after each burst until smooth.
  3. Drizzle the melted chocolate over the fruit in thin lines, and sprinkle the shimmer sugar over the top while the chocolate is still wet.
Yogurt Dip
  1. In a small bowl, whisk together the vanilla Greek yogurt, honey, and vanilla extract until smooth. Chill before serving if desired.
Serving
  1. Let the kabobs sit at room temperature for 10 to 15 minutes to allow the chocolate to harden fully.
  2. Serve the kabobs chilled or at room temperature with the yogurt dip in the center.

Notes

Store assembled kabobs in an airtight container in the fridge for up to 1 day. Yogurt dip can be stored separately for up to 4 days. Freezing is not recommended as it can alter the texture of the fruit.