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Summer Fruit Kebabs

Forget about preparing traditional main-dish kebabs! Try these refreshing fruit kebabs made with canned apricots or peaches, pears, pineapple and Mandarin oranges. As a way to put nutrient-rich fruit on the menu, these kebobs are great as an appetizer, side dish, dessert, finger-food snack -- or even with breakfast!

Recipe by Canned Food Alliance
hawaiian, lunch, dairy free, gluten free, vegetarian, main-dish, New Year's, memorial day


  • 1 can (16 ounces) apricot halves or sliced peaches, in light syrup or juice, drained, reserving ¼ cup syrup or juice
  • 1 can (8 ounces) sliced pears, in light syrup or juice, drained
  • 1 can (8 ounces) pineapple chunks, in light syrup or juice, drained
  • 1 can (8 ounces) Mandarin oranges, in syrup, drained
  • 2 cups fresh strawberries, rinsed and stemmed
  • 2 bunches mint, for garnish
  • Optional: dips, nuts, coconut*


  1. Thread one of each type of the fruit onto an 8-inch bamboo skewer, or make mini-kebabs by threading 2 or 3 pieces of fruit on sturdy wooden toothpicks.
  2. Refrigerate, covered until ready to serve, for up to 4 hours.
  3. Serve the fruit kebabs on a platter, lined with mint, and with dips, nuts, and coconut, if desired
  4. Make a dipping sauce by whisking 1 cup (8 ounces) strawberry whipped cream cheese with ¼ cup reserved peach or apricot syrup or juice. Refrigerate until ready to serve.
  5. Serve canned chocolate syrup as another dipping sauce.
  6. Serve canned sweetened coconut and chopped toasted nuts as garnishes. Tip: Coconut can be toasted in a dry skillet set over medium heat; stir continuously for about 3 minutes until golden and fragrant.