Summer Fruit KabobsServes: 8 | Serving Size: 1 skewer1 cup watermelon chunks1 cup pineapple chunks1 cup red seedless grapes1 cup stemmed strawberries2 kiwi, peeled and cut in quarters8 bamboo skewers (6 inches)1 cup nonfat light strawberry yogurtThread one piece of fruit all the way down the skewer until you’re about 1/2 inch from the end. Grab a different piece of fruit and thread it down the skewer until it touches the first piece of fruit. Repeat with remaining fruit. Feel free to play around with patterns and colors.As you finish each kabob, place it on a large platter. Once you’re out of kabobs, set the platter aside.Pour nonfat light strawberry yogurt into a medium bowl. Place the bowl on the platter or arrange it next to the kabobs.Serve kabobs with yogurt on the side.Chef’s Tips:Play around with different fruit combinations.Did You Know?Grapes are grown and harvested on every continent except Antarctica.The pineapple plant is technically an herb.98% of the kiwis grown in the United States are grown in California.The watermelon is closely related to cucumbers and squash.There is only one gene that separates a peach from a nectarine.Most strawberries have over 200 seeds... each.