Name: Fruit Caprese Kabobs
Prep time: 10 min
Total time: 10 min
Yield: 16 kabobs
Cuisine: American

From the Cook

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Warning0 allergens identified

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Use a melon baller to make watermelon and cantaloupe balls, slice the peaches into wedges, and slice the strawberries in half if they are very large.

Set out all the ingredients and skewer the fruits, cheese, pasta, prosciutto, and basil in different patterns and combinations.

Place all the fruit caprese kabobs on a large platter and drizzle with reduced balsamic vinegar, or serve on the side for dipping.

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My Notes

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Soak Skewers for Perfect Assembly 💧
Soak wooden skewers in water for at least 30 minutes before assembling to prevent burning and make threading ingredients easier without splitting the wood.
Balance Sweet and Savory Spacing 🎯
Alternate fruit pieces with mozzarella and prosciutto strategically—place sweeter fruits adjacent to salty prosciutto to create flavor pops and enhance the traditional Caprese profile.
Chill Before Serving for Optimal Texture ❄️
Refrigerate assembled kabobs for 15-20 minutes before serving to keep the mozzarella firm and prevent it from becoming too soft when drizzled with warm balsamic vinegar.
Toast Tortellini Separately for Crunch 🍝
Lightly pan-fry or air-fry the tortellini pieces until golden and crispy rather than serving them cold—this adds textural contrast and keeps them from getting soggy from fruit juices.
Drizzle Balsamic at Service Time ✨
Apply your reduced balsamic vinegar in the final moments before serving to prevent it from pooling at the bottom and to maintain its glossy appearance and concentrated flavor impact.