Flower Fruit Kabobs

Several fruit kabobs with cantaloupe and watermelon flowers arranged in a clear glass cup.

These flower fruit kabobs are an easy, no-bake treat that brings instant joy to any table. Made with cantaloupe, watermelon, and green grapes, they’re naturally colorful and so simple to assemble—even little hands can help! Perfect for Mother’s Day brunch, backyard BBQs, summer birthdays, or garden parties, these kabobs double as both a snack and centerpiece.

We actually made them last weekend for a groovy ’70s-themed first birthday party—and they totally stole the show!

You’ll love this recipe because:

They’re showstoppers. The fruit is cut into flower shapes and assembled on sticks to resemble blooming stems—bright, playful, and pretty enough to serve as edible decor.
Easy to Make – With just a few simple ingredients and minimal prep, this recipe is beginner-friendly and stress-free. You don’t need baking skills or hours in the kitchen to pull these off. They’re quick to make and still feel special.
Great for grab-and-go. Serve them in clear plastic cups and they become individual “bouquets” guests can grab and carry—no plates or utensils needed.

Here’s what you’ll need:

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Ingredients

Ingredient Notes

Cantaloupe – Used for the petals. Choose one that’s ripe but still firm for clean cuts.
Watermelon – Makes a vibrant flower center or alternate petals.
Green Grapes – Halved to create “leaves” or accent the skewer. You can also use whole grapes, but I have a toddler and I get concerned about choking, so I prefer the halves – plus they’re the perfect shape for the leaves!
Lollipop sticks or wooden skewers – Shorter ones work best for serving.
Small flower-shaped cookie cutters – You’ll need one for the outer shape and a small round one for the center. I used two different sizes of each. You’ll want to make sure that your flower isn’t too big, otherwise it will be hard to cut out the flowers in the cantaloupe.

Insert the skewer where the grape isn’t seeded. Look for the small dot (where the stem was attached) and point that side up—the seed runs below it. Right below that is your ideal entry point for the stick. It will ensure that the grape doesn’t slide around on the lollipop stick.

Step-by-step instructions

These Christmas pretzels are very easy to make with a few simple ingredients. The steps below with matching photos are meant to help you see the recipe at various stages so that you can make these chocolate covered pretzels perfectly every time.

For the ingredient list with measurements, full instructions, printable recipe and additional notes, please scroll down to the recipe card.

Hands slicing a cantaloupe crosswise from the side on a wooden cutting board to create seed-free rounds for fruit kabobs. — Instead of slicing through the top, cut thick ½-inch rounds from the side of the cantaloupe. This gives you wide, seed-free sections perfect for punching out flowers—no scooping needed!

Metal flower cookie cutter pressed into a cantaloupe slice on a cutting board. — Use a flower-shaped cookie cutter to punch out blooms.

Round cookie cutter used to remove center from cantaloupe flower cutout. — Use a round cutter to make “flower centers” from watermelon and cantaloupe. You’ll mix and match later—contrasting colors make them pop!

Metal cookie cutters and watermelon flower cutouts with round centers on a wooden board. — Cut watermelon into slabs and use your flower cutter again. The key is consistent thickness so they stack evenly.

Halved green grapes scattered on a wooden cutting board, ready for kabob assembly. — This helps them grip the stick instead of sliding around. Keep the stem dot facing up so you can skewer through the seedless part!

A close-up of green grape halves being skewered onto a white stick as part of a flower fruit kabob. — Slice green grapes in half, then thread them onto the skewer with the cut side slightly angled inward toward the stick and the rounded side tilted out. This creates a natural leaf-like look beneath the flower. Pro tip: Insert the stick just above the seed (opposite end from where the dot is where the vine is attached). This area is sturdier and won’t slip around on the stick.

A hand placing a cantaloupe flower with a watermelon center onto a fruit kabob skewer topped with grapes. — Place a small round melon center inside a flower shape of a contrasting color — for example, a watermelon center in a cantaloupe flower, or vice versa. Then insert the skewer from underneath, pushing it through most of the fruit to secure both layers. Stop before the skewer pokes through the top. The goal is for the stick to stay hidden so it looks like a clean flower on a stem.

A horizontal view of fruit kabobs in a glass, with cantaloupe and watermelon flower shapes and grape accents, on a pink background. — Arrange the finished kabobs on a platter for easy serving, or stand them upright in small cups to look like a bouquet of flowers. Keep them chilled until ready to serve so the fruit stays crisp and fresh.

Expert Tips

Cut the grapes lengthwise. It keeps them stable and helps them stay in place on the stick.
If you’re using a blunt lollipop stick, push upward through the bottom of the grape instead of pressing down—it’s way easier and keeps the grape from splitting.
Serving idea: Place each kabob in its own clear cup with a small handful of berries at the base—super cute for themed parties or brunch buffets!

FAQs

Can I make these the day before?

Yes, prep all the fruit and store in airtight containers. Assemble the kabobs a few hours before serving so the grapes stay crisp.

Can I use other fruits?

Absolutely. Honeydew, kiwi, strawberries, and mango all work well. Just make sure they’re firm enough to cut and skewer cleanly. If your fruit isn’t big enough for the flower petals, use the watermelon for the petals and switch out the centers with different fruits. Smaller flowers may work better for some of these options.

A close-up of a flower-shaped cantaloupe slice with a watermelon center and green grape halves on a skewer.

Storage Instructions

Store unassembled fruit pieces in airtight containers in the fridge for up to 24 hours.

Assemble kabobs up to 4 hours ahead and keep covered in the fridge until serving.

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Flower Fruit Kabobs

Print Pin Rate

Course: Dessert, Snack

Cuisine: American

Prep Time: 30

Total Time: 30

Servings: kabobs

Calories: 39kcal

Equipment

24 lollipop sticks or wooden skewers
1 small flower-shaped cookie cutter my larger size was 2-inches, smaller size was 1-inch
1 small round cutter for centers, my larger round size was 1-inch, and my smaller one was 1/2-inch

Ingredients

▢ 1-2 medium cantaloupes, sliced from the side into ½-inch rounds
▢ ½ small seedless watermelon, sliced into ½-inch rounds
▢ 24 green grapes, halved lengthwise

Instructions

Cut the melon. Slice cantaloupe and watermelon into ½-inch thick rounds Cut from the side of the cantaloupe to avoid the seed pocket. Use the flower-shaped cutter to punch out flower shapes from both fruits.
Make the centers. Use a small round cutter to create circular melon pieces from the center of the flowers.
Slice the grapes. Cut grapes in half lengthwise. These become the “leaves” at the base of each kabob.
Add the grapes to the skewers. Thread 2 grape halves beneath the flower, angled with the cut side slightly facing inward to mimic leaves. You’ll want to insert the skewer above the grape seed where it is firmer, so that it doesn’t move around on the stick.
Assemble the flowers. Place a round melon center into a contrasting-colored flower.
Place a melon center into a flower shape of a different color.
Insert the skewer from the bottom of the flower, aiming for the rounded edge of a petal (not between petals). Push through the fruit until the stick passes through the center and just begins to reach the petals again. Stop before it pokes through the top—your stick should look like a stem.
Serve or store. Arrange on a platter or stand upright in cups to look like bouquets. Keep chilled until ready to serve.

Notes

You may get more or less kabobs out of the number of melons suggested in the ingredient list depending on size of the melons and your cookie cutters.
Cut cantaloupe from the side, not the top, to get a few thick seed-free rounds perfect for cutting.
Use firm fruit for clean cuts. Softer melon won’t hold shape.
Prep all fruit pieces a day ahead and store in airtight containers. Assemble kabobs up to 4 hours before serving.
Leftover scraps? Toss into a quick fruit salad with a squeeze of lime juice.

Nutrition