Ingredients

• 3/4  cup cantaloupe chunks
• 3/4  cup honeydew melon chunks
• 3/4  cup small strawberries
• 3/4  cup pineapple chunks
• 2  small bananas, peeled and cut into 1-inch slices
• 1  cup orange juice
• 1/4  cup lime juice
• 1  8-ounce carton vanilla low-fat or fat-free yogurt
• 2  tablespoons frozen orange juice concentrate, thawed
•   Ground nutmeg or ground cinnamon (optional)

Directions

1. On eight 6-inch or four 10-inch skewers alternately thread the cantaloupe, honeydew melon, strawberries, pineapple, and bananas. Place kabobs in a glass baking dish. Combine orange juice and lime juice; pour evenly over kabobs. Cover; chill kabobs for 30 to 60 minutes, turning occasionally.

2. Meanwhile, for dip, in a small bowl stir together the yogurt and orange juice concentrate. Cover and chill until ready to serve.

3. To serve, arrange the kabobs on a serving platter; discard juice mixture. If desired, sprinkle nutmeg or cinnamon over dip. Serve dip with kabobs. Makes 8 servings.