Kate Scarlata posted some beautiful Low FODMAP Antipasto Skewers back on JUNE 9, 2016 (click on date for the recipe.) I made my own version, omitting the peperoncini that Kate used. Mine looked pretty good as part of an afternoon buffet. I used a tiny melon baller to make the little mozzarella balls from a large fresh mozzarella ball.
I have been absent from my blog for a while. Blame Facebook and the low FODMAP groups I have found there. Also blame that I’ve had some really great days when I have tackled yard work or felt well enough for short road trips & shopping. There was also a bit of downtime when I had a bad flare up after testing wheat and a lunch event where there might have been something else that messed up my system for a 5 to 10 day stretch.
Had a visit with my GP yesterday and because of what I told her about that flare up I am going back to wheat/gluten for a few weeks to prepare for celiac testing.
But I do have some things I want to share. In this post I have a really simple, low FODMAP treat that you can make and serve to friends without them ever guessing you made it to fit a restricted diet, fruit kabobs.
Because it is the brief magical time for fresh native strawberries they are the center of my fruit kabobs. The other fruit includes green & red grapes, green & orange melon cubes, plus fresh pineapple chunks. That is it. I even purchased those other fruits all cut for me in a fruit mix at my local natural foods co-op. I took long cooking skewers and cut/broke them in half, about 5.5 to 6 inches long when divided.
I have an oval glass plate that depicts the Swan Boats in the Boston Public Gardens that is sentimental to me and I used it to plate my kabobs.