Fruit Kebabs with Orange Yoghurt Dip
A selectrion of:
Grapes, strawberries, apple, banana, pineapple, melon and Lemon juice
For the dip:
¼ pint Greek yoghurt
Caster sugar to sweeten
1 teaspoon grated zest of 1 orange
Prepare the fruit:
Hull the strawberries,cut the apple into 8 and remove the core, peel the banana and cut, on the diagonal, into chunks, cut the skin away from the pineapple and cut into chunks. Cut the melon in half and remove the seeds. Scoop into balls.
Prepare the dip:
Sweeten the yoghurt a little and stir in the orange zest. Add a little juice to if you like. Leave to stand for 30 minutes to allow the flavours to mingle.
Note: When grating the zest from citrus fruit only take the very fine coloured part on the outside. If you grate into the white pithy part your dip will taste very bitter.
