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1 red and 1 green crisp eating apple, halved, quartered and cored
1 large banana, peeled and thickly sliced into 12 pieces
12 strawberries, green stalks (hulls) removed
24 seedless grapes
2 kiwi fruit, peeled thinly and cut into 12 even pieces
6 wooden bamboo skewers
For the Lemon Dip
150ml/5fl oz thick Greek natural yoghurt
1-2 x 15ml/1-2 tbsp freshly squeezed lemon juice
1 x 15ml/1 tbsp finely chopped fresh mint
25g/1oz Lyle’s Golden Syrup
For the Decoration
A little Tate & Lyle Demerara Sugar
A little grated lemon rind |
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Instructions 1. Divide the fruit into 6 even piles. Thread the fruits carefully onto the skewers alternately.
2. In a mixing bowl mix all the lemon dip ingredients together. With a clean spoon taste the dip adding extra sugar if required. Pour into a serving dish. Sprinkle with Demerara sugar and the grated lemon rind.
Kiddies Note
• On a hot day with help from an adult cook the rockets on top of a barbeque grill for 2-3 minutes.
• Use either foil or parchment paper to make the tassels on top of the sticks. |
