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*

Preparation Time: Approximately 20 minutes

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. Refrigerate, covered until ready to serve, for up to 4 hours. Serve the fruit kebabs on a platter, lined with mint, and with dips, nuts, and coconut, if desired

*Dips/Garnishes: 1) 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. • 2) Serve canned chocolate syrup as another dipping sauce. 3) 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.

Servings: 8

Submitted by: Canned Food Alliance