Not to be rude or anything but “stick it” in culinary terms is not so bad. I tend to “stick” foods on skewers for presentation, grilling, and ease of serving. Why not? I am fairly adventurous and like the unexpected. Don’t these fruits look more special on a stick then on a plate? I made them this morning, expecting a couple of friends to drop by our place at the end of their morning walk and wanted something fun and refreshing to serve on the patio. Serve the fruits on their own or with a dipping sauce. I have a suggestion for a simple but good fruit dip, an old recipe I got from a friend that had a catering business (I am not sure what the origin of this recipe is). See recipe below. If you are using mint sprigs for garnish you would need to put some water at the bottom of the dish, otherwise the mint will wilt prematurely.
Whatever else you think may work
Mint sprigs for garnish
Cut the mango and pineapple into long slices. Trim the stem end of the strawberries but keep them whole. The bananas can be sliced and stacked, 2-3 pieces to a skewer or sliced vertically and skewered.
All you need to do is place the skewered fruits in a dish. In the images here I used french fry holders but any glass dish or another container would do.
Note: In order to preserve the mint sprigs you will need some water in the container so the mint doesn’t wilt.
Have fun with your food.
Vanilla-Cool Whip Fruit Dip:
1 package instant vanilla pudding
1 container cool whip
Mix the vanilla pudding according to package directions but using half the amount of milk it calls for (probably 1 cup milk is what you need). Use a hand mixer for the mixing.
When the vanilla pudding begins to thicken (2-3 minutes) stop mixing and immediately add the room temperature Cool Whip to the pudding using a spatula. Continue mixing with a spatula until pudding and cool whip are mixed and the dip is nice a fluffy.
Refrigerate for 30 minutes before serving.
Note: For a quick vegan dip use soy based fruit yogurt.