One of Ramadan’s traditions is to break fast with dates; for a fun twist, fashion dates into wonderful fruit kebobs! Along with dates, we’ve paired melon moons, pineapple and mango stars, and purple marshmallows and grapes for a themed Ramadan treat. These are especially great to make with kids and a great activity to help them learn how Ramadan’s traditions correlate with the night. You don’t need a specialty cookie cutter either for the crescent moon – you can make do with any round one you have at home.
- 1 canary melon
- 1 pineapple
- Purple grapes
- Pitted dates of a firm variety (such as Deglet Noor)
- Halal mini marshmallows
- Bananas (optional)
- Purple gel food colouring
- Kebob skewers
- Star cookie cutter, 2″ and 1″
- Circle cookie cutter, 2.5″
- Cut melons into 1/2″ thick slices. Use a round cookie cutter to cut a chunk from the melon. Reposition the cookie cutter on the chunk and cut out a crescent shape. From one slice of melon, expect approximately 2 crescents to result depending on size of slice.
- Cut pineapple into 1/2″ thick rounds and use a star cookie cutter to make stars. Repeat with mangoes, or cut mangoes into chunks.
- Dye the marshmallows by mixing some purple gel food colouring in lukewarm water. For 1/4 cup water, use 1-2 heaping toothpicks of gel food colouring, until desired colour is achieved. Dump them in all at once as shown and keep in the colouring for about 30 seconds – 1 minute. Do not leave them in for too long or they’ll get soggy. Remove with a spoon onto a plate. Use a toothpick to pick up each marshmallow and secure into a “scrap” piece of cut pineapple. Let marshmallows dry (about 20 – 30 minutes.)
- Assemble the kebobs by inserting fruit and marshmallows along the sticks. If using sliced banana, drizzle banana with lemon juice to reduce browning. Serve within 1-2 hours of assembling.
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