Rainbow Kabobs : Served at Culinary Skills Week 2011

Here is one of the fabulous recipes the Culinary Skills Week 2011 students created this year. It is an overt-fat-free hors d’œuvres with a beautiful presentation and delicious taste combination, perfect for special occasions when you don’t want to eat overt fats.
 
Ingredients:
 
Blackberries
Plums
Cherry tomatoes
Celery
Cucumber
 

Supplies & Equipment:
 
Bamboo skewers
Knife
Serving platter
 

Method:

Leave berries and cherry tomatoes whole, and chop other fruit and veggies to similar sizes. Stack ingredients on skewers, arrange on a platter, and serve.