Prep the fruit. Wash, dry, and cut fruit into bite-size pieces. Aim for uniform size so the kebabs look neat and are easy to eat.

Choose your rainbow order. A classic pattern is red, orange, yellow, green, blue, purple. For example: strawberry, orange segment, pineapple, kiwi, blueberry, blackberry.

Skewer carefully. Thread fruit onto skewers, starting with the sturdiest pieces. Leave a small space at each end for easy handling.

Mix the yogurt drizzle. In a small bowl, whisk 1 cup Greek yogurt with 1–2 tablespoons honey, 1–2 teaspoons lemon or lime juice, and 1/2 teaspoon vanilla extract Add a pinch of zest for brightness, if you like.

Adjust the texture. If the drizzle is too thick, thin it with a teaspoon of water or citrus juice at a time until it flows smoothly but still clings to a spoon.

Drizzle or serve on the side. For a clean look, serve the yogurt in a small bowl for dipping. For a dressed finish, lightly drizzle over the kebabs right before serving.

Garnish and serve. Add a few torn mint leaves or a sprinkle of citrus zest for a fresh aroma and pop of color.