Image credit: Julia Heffelfinger for Clean Plates

Fruit-and-Cheese Skewers with Jalapeño Honey


Makes about 30 skewers


35 min


05 min


1 cup honey

1 large jalapeño or 1 serrano peppers, thinly sliced

Pinch of kosher salt

One 7-ounce block Daiya Jalapeño Havarti, cut into ½-inch cubes, at room temperature

One 7-ounce block Daiya Medium Cheddar, cut into ½-inch cubes, at room temperature

3 kiwis, peeled and cut into bite-size pieces

2 oranges, peeled and cut into bite-size pieces

1 ruby red grapefruit, peeled and cut into bite-size pieces

1 pint raspberries

1/2 pint blueberries

Flaky sea salt, for sprinkling


  1. In a small saucepan, combine the honey, jalapeño, and a pinch of kosher salt. Bring to a simmer over moderate heat and cook, stirring occasionally, for 1 minute. Scrape the jalapeño honey into a small, heat-proof jar and let cool completely.

  2. Meanwhile, using 5-inch wooden skewers, alternate the Daiya “cheeze” cubes and cubed fresh fruit, such as strawberries, grapes, pineapple, kiwi and melon. Use two “cheeze” cubes per skewer. Arrange on a platter.

  3. Drizzle the jalapeño honey over the skewers and garnish with the candied jalapeño slices. Sprinkle with flaky sea salt and serve.


This recipe works best with thinner skewers, and bringing the cheese to room temp helps to keep it from splitting apart.

Good food
people together.
So do
good emails.

  • Hidden
  • Hidden
  • Hidden
  • Hidden