1. Soak wooden skewers in water for 15 minutes to prevent splitting.

2. Wash and dry all fruit thoroughly.

3. Hull strawberries and slice bananas into even rounds.

4. Brush apple or banana slices with lemon juice to prevent browning, if using.

5. Thread fruit onto skewers in a red-white-blue pattern: strawberry, banana, blueberry, pineapple, marshmallow, watermelon.

6. Repeat the pattern until each skewer is filled, leaving space at the top for handling.

7. Arrange finished kabobs on a platter lined with ice or store in an airtight container in the refrigerator for up to 6 hours.

8. Serve chilled on a tiered tray, in mason jars with crushed ice, or on a picnic blanket.