Prep the fruit. Rinse and pat dry. Hull strawberries, peel and cube pineapple and mango, peel and chunk kiwi, and keep grapes and blueberries whole. If using bananas, slice them last to minimize browning.

Keep pieces similar in size. Aim for 1-inch chunks so the skewers look neat and cook evenly if you ever grill them. Uniform size also helps them stay on the sticks.

Make the dip. In a bowl, stir together 1 cup plain Greek yogurt, 1–2 tablespoons honey or maple syrup, 1/2 teaspoon vanilla extract, a pinch of salt, and a small pinch of cinnamon or ground ginger if you like. Adjust sweetness to taste.

Add citrus protection. Lightly spritz banana, apple, or pear slices with lemon or lime juice to slow browning. A gentle toss is enough—don’t overdo the acid.

Assemble the skewers. Thread fruit in an alternating pattern for color contrast—strawberry, pineapple, blueberry, kiwi, grape, mango, then repeat. Leave a little space at the handle end for easier gripping.

Chill briefly. Lay skewers on a platter, cover, and refrigerate for 20–30 minutes. This helps them set and keeps the fruit crisp and cool.

Garnish and serve. Transfer dip to a small bowl and drizzle with a touch of honey. Add a sprinkling of chopped mint if using. Serve skewers alongside the dip and extra citrus wedges.

Plan for transport. If taking to a gathering, store the dip in a sealed container and the skewers in a single layer between paper towels to wick moisture. Assemble on a platter upon arrival.