Red, White & Blue Fruit Kabobs

Red, white & blue fruit kabobs with alternating strawberries, marshmallows, and blueberries threaded in a flag-like pattern. These patriotic fruit skewers are quick to assemble and stay bright and grab-and-go when chilled.

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Prep Time 20

Total Time 20

Servings: 12 servings

Course: Appetizer

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

Red fruit

2 cup fresh strawberries hulled and halved if large

Blue fruit

2 cup fresh blueberries keep whole

White layer

2 cup large marshmallows or white grapes

Skewers

12 wooden skewers or bamboo picks

Equipment

1 sheet pan

Method

Prep the fruit

Wash and prep all fruit — hull the strawberries and leave the blueberries whole. Pat fruit dry so the skewers stay clean and the layers thread easily.
If strawberries are large, halve them so each piece fits neatly between the marshmallows and blueberries. Keep sizes fairly even for a uniform patriotic look.

Assemble the kabobs

Thread each skewer in a repeating pattern: 1 blueberry, 1 marshmallow, 1 strawberry — repeat 2–3 times per skewer depending on skewer length. Keep spacing tight so the sequence lines up like little flags.
Line completed skewers on a serving platter or tray and arrange them in a row or fan pattern for an easy display. Aim for consistent layering so each kabob looks identical.

Chill and serve

Refrigerate until ready to serve, up to 2 hours ahead. This helps the kabobs hold their shape and tastes best served chilled.
Serve chilled as a grab-and-go party appetizer or dessert. Keep them cold until serving time for the best texture.

Notes

Pro tip: dry the fruit well before assembling to prevent slippery skewers and excess moisture. Refrigerate in a single layer for up to 2 hours; after that, the strawberries can start to soften. Freezing is not recommended. For a dietary swap, use white grapes instead of marshmallows to reduce added sugar while keeping the white layer.