Ingredients
Method
Prep and thread the kabobs
- Wash and prep all fruit by hulling the strawberries and leaving the blueberries whole, then pat everything dry with a towel for better sticking. Visual cue: the strawberries should be halved for even threading while blueberries stay intact.
- Thread each skewer in a repeating pattern of 1 blueberry, 1 marshmallow, and 1 strawberry, repeating 2–3 times per skewer depending on skewer length. Visual cue: alternating red, white, and blue pieces should stack like a neat little flag.
- Line the completed skewers on a serving platter or tray in an even row so they stay visible and uniform. Visual cue: the colored sequence should line up across all skewers for a clean overhead look.
Chill and serve
- Refrigerate until ready to serve, up to 2 hours ahead, keeping kabobs covered if possible. Visual cue: marshmallows should look slightly firm and glossy while strawberries stay bright red.
- Serve chilled as a grab-and-go party appetizer or dessert. Visual cue: present kabobs straight from the fridge so they hold their shape and stay crisp-cool.
Notes
Pro tip: dry the fruit well before threading to reduce slipping and water pooling on the plate. Store leftovers covered in the refrigerator for up to 24 hours; do not freeze, since strawberries and marshmallows (or grapes) will soften after thawing. Dietary swap: for a lower-sugar option, use white grapes instead of marshmallows while keeping the same red–white–blue pattern.
