I know you don’t need a recipe to throw together berry kebabs (step one: get berries and skewers. step two: make kebabs.) so think of this as more of a concept piece for easy, no-mess summer parties. The real star is this rich, creamy, decadent honey vanilla mascarpone!
Okay yes, I know that cherries aren’t berries… but I’m easily tempted by super-ripe fruit and good sales. This is a ‘choose-your-own-adventure’ style deal – all the things you want and don’t bother with anything you don’t.
Super recommend these kebabs for barbeque with kids, easy make-ahead desserts for last-minute grilling, and late afternoon snacking, ideally with a shared bottle of white.
Look for the largest blueberries and smallest strawberries to keep your kebabs from getting too uneven. Heavy cream softens the mascarpone to thin it into a dip, but this is the right amount for serving in the outside heat; if you’re eating inside or serving straight from the fridge, you’ll want to add more cream for a more dippable consistency.
- 1 cup mascarpone
- 2 T. heavy cream
- 2 T. honey
- 2 t. vanilla
- 8 oz. strawberries hulled
- 4 oz. cherries pitted
- 3 oz. blackberries
- 3 oz. raspberries
- 3 oz. blueberries
- thin wooden skewers
Whisk together all ingredients for the honey mascarpone and spoon into a serving dish.
Thread assorted fruits randomly onto wooden skewers. Serve right away or cover with plastic wrap and keep in the fridge until ready to serve, up to a day.