Fruit Kabobs with Two Sauces

Cooking Instructions

Chocolate Sauce: Microwave chocolate chips and heavy cream in a medium microwave-safe bowl on high at 30-second intervals until cream is steaming hot. Let stand 1 minute, then stir until chips have melted and sauce is smooth and starts to thicken. Stir in corn syrup. Cool to room temperature or, stirring often, refrigerate to cool quickly. Sauce will thicken more as it cools. If sauce is too thick, warm gently in microwave.

Orange Sauce: Mix ingredients in a small bowl, cover and refrigerate.

Using 2 skewers per kabob, thread a strawberry, piece of kiwi, pineapple chunk, plum wedge, honeydew chunk and another strawberry. Cover and refrigerate until ready to serve. Accompany with the sauces for dipping. 

Planning Tip: Prepare Chocolate Sauce and store up to 8 hours at room temperature or refrigerate up to 5 days (to serve, heat, then cool to room temperature). Make Orange Sauce up to 1 day ahead; refrigerate. Prepare and/or cut fruit and skewer up to 8 hours before serving. Refrigerate covered.