If you really want to take your cookout to the next level, you've got to try some booze-infused fruit kabobs. These babies offer a refreshing break from all of the cheese-smothered, fried goodness (and oh, is it good) that everyone else brings to the party, and — bonus — they require almost zero effort to make.
We've got four versions for you:
- Piña Colada — Pineapple soaked in rum, then dipped in whipped coconut cream and flaked coconut
- Spiked Fruit Salad — Watermelon, cantaloupe and honeydew melon steeped in vodka
- Boozy Melon Bites-Watermelon, cantaloupe, and honeydew soaked in vodka with mint
- Strawberries & Champagne — Strawberries and peaches infused with Champagne
No matter which version you choose, all you have to do is chop the fruit, put it in a bowl, cover it with your alcohol of choice, and let it sit in the fridge for 2 to 3 hours. You could leave them overnight, but fair warning: The longer the strawberries soak, the lighter (and patchier) they'll get in color, so they might look a little funky.
The piña coladas require a few extra steps before they're ready to share with the world, but it is So. Worth. It. In fact, let's walk through those first:
Piña Colada Kabobs
Soak the pineapple chunks in rum for at least two hours, then drain the juices and set aside. Bonus: You just made pineapple-infused rum to use for future cocktail recipes. Or you could just sip it while you make this recipe. No judgment here. Skewer two pieces of pineapple per toothpick, then get ready to make the coconut glaze.
In a separate bowl, empty a can of coconut cream. The top is solid and looks waxy, but don't worry, that's how it's supposed to look. Use only the solids if you want to create more of a whipped cream consistency, or use the whole can if you want more of a glaze, like we did. Add a tablespoon of sugar, and use an electric mixer to beat it on medium speed until it's thickened—for whipped cream, look for peaks to form; for a glaze, it should be more like pancake batter.
Dip each kabob halfway into the glaze, then dip it into the coconut flakes. Store them in the fridge until they're ready to serve. Play Jimmy Buffett on loop.
Spiked Fruit Salad
Remember that old party trick where you jam the neck of a bottle of vodka into a watermelon? This version is just as delish—and a lot less messy. You could stick to just watermelon, but we like the rainbow effect you get when you add cantaloupe and honeydew to the mix.
Pro tip: Senior editor Lindsay Funston suggested using a biscuit cutter to trim the watermelon into perfectly round coins. It gives the kabobs a little extra swagger.
Boozy Melon Bites
This one takes the spiked fruit salad and does it one better—use a melon baller to scoop out perfectly round balls for a classy AF party appetizer. Also, stick some fresh mint leaves in there for extra flava flave.
Get the recipe.
Strawberries & Champagne
Pop a bottle, cover sliced peaches and strawberries in Champagne, Prosecco or sparkling wine—hey, a $5.50 bottle of Andre works just as well as the pricey stuff—then skewer them. It doesn't get much easier than that.
Optional addition: Serve with a bowl of whipped cream for dipping, if you want people to both light up with joy and attempt to kiss you all over your face.
PIN IT FOR LATER:
Chelsea Lupkin
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