each cubed seedless watermelon and golden pineapple
seedless green or red grapes
Granny Smith apples, cored and cut into bite-size pieces
ground cardamom or cinnamon
Place yogourt in a coffee filter-lined sieve set over a bowl. Refrigerate 4 hours to drain. Discard the liquid (whey). Gently blend thickened yogourt with jam and mint until well combined. Cover and refrigerate for up to 1 day.
Thread equal portions of watermelon, pineapple, grapes and apple onto 24 (6-inch/15 cm) bamboo or metal skewers.
Stir lemon juice with honey and cardamom or cinnamon. Arrange skewers on a platter; brush all over with the honey mixture. Serve immediately with the dip.
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