Mini Fruit Fondue

Name: Mini Fruit Fondue
Yield: Makes 8 kabobs
Ingredients: Toothpicks; 1 cup strawberries, hulled; 2 peaches, cut in half, pitted, and cut into chunks; 1 small cantaloupe, skin removed, seeded, and cut into small chunks; Toothpicks; 1 small pineapple, peeled, cored, and cut into chunks; 1 mango, peeled, pitted, and cut into small chunks; 2 bananas, peeled and cut into small chunks; Thick whole-milk yogurt and honey mixed to taste; 8 oz milk chocolate melted with 1 tablespoon of corn syrup; Multicolored nonpareils

By Rose Hammick and Charlotte Packer

August 3, 2006

**Editor's note:**This recipe is reprinted from Rose Hammick's and Charlotte Packer's book Great Parties for Kids. For Hammick's and Packer's tips on throwing a kids' summer party, click here.

Make the fruit kabobs a day in advance and keep them in the fridge. The sauces can also be made ahead of time and kept in the fridge for 2 days.

Recipe notes

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