It’s CSA Tuesdays time! I know what you are thinking, wasn’t it CSA Wednesday last week? Yes it was. I’m having the problem that some weeks I’ll need to post on Wednesday and other weeks I’ll post on Tuesday so I decided to just go with it depending on the week.
So, it’s time to see this weeks share. This week we received a head of lettuce, some rainbow chard, a french baguette, homemade yogurt, garlic scapes, and kohlrabi. I was excited about our share because we were having friends over this week. I knew I could use the french baguette either as a crostini or on my fruit and cheese board. The garlic scapes and rainbow chard would go in a quiche I was planning on making. The homemade yogurt was perfect for my fruit dip.
I knew that I wanted to make fresh fruit kebabs for my friends. I had just had them at a luncheon and they were a huge hit. Making the fruit into the kebabs made it easy for people to pick one up and either walk around with it or just set it on their plate. No trying to pick up little pieces of fruit with a spoon from a large bowl.
It didn’t take me but a few minutes to choose the fruit for my kebabs. I picked big, juicy strawberries, sweet pineapple, and red grapes. I thought they were 3 distinct fruits but would taste well together. I also wanted to make a fruit dip to go along with the kebabs.
My favorite fruit dip is one made with frozen whipped topping, yogurt, and a package of pudding. I kept this one the same except I used half a package of white chocolate pudding mix and half a package of raspberry gelatin along with the frozen whipped topping and the homemade yogurt. The homemade yogurt was a little tangier then traditional yogurt, but I thought it added a nice, subtle flavor to the dip. The white chocolate raspberry flavor was awesome with the fruit. I think it went over pretty well with our friends and kids would really like it too.
- ½ pound strawberries, stems cut off
- 2 c. fresh pineapple, chopped into 1 inch cubes
- 1 c. red grapes
- 8-10 wooden skewers
- 1 container frozen whipped topping, thawed
- ½ -3/4 c. yogurt (depending on thickness)
- ½ package white pudding mix
- ½ package raspberry gelatin
- Place a strawberry, 2 grapes, and a piece of pineapple on a skewer. Repeat the pattern until the skewer is full. Set aside and repeat with remaining fruit.
- In a large bowl combine the frozen whipped topping, yogurt, pudding mix, and gelatin. Mix well until combined. Refrigerate for at least 2 hours before serve.
- Serve the fruit kebabs on a platter along with the fruit dip.
