1. Prepare the Strawberries: Start by washing the strawberries thoroughly under cool water. Gently pat them dry with a paper towel. Remove the green tops (hulls) from each strawberry. Depending on their size, you can leave smaller strawberries whole, or slice larger ones in half or into thirds to create more uniform pieces for skewering. You want pieces that are easy to handle and fit well on a skewer.

2. Wash the Blueberries: Rinse the blueberries in a colander under cool water. Pick out any stems or bruised berries. Gently pat them dry. Blueberries are typically left whole, as their small size is perfect for kabobs.

3. Prepare the Bananas: Peel the bananas. Immediately slice them into thick, approximately 1-inch rounds. To prevent the banana slices from browning, you can lightly brush or toss them with a small amount of lemon juice. This step is optional but highly recommended if you plan to make the kabobs ahead of time or if they will sit out for a while.

4. Gather Your “White” Component (if using marshmallows): If you’re incorporating marshmallows for the white color, have them ready. No preparation is needed for marshmallows, just open the bag. If using cheese or other white fruit, prepare them into bite-sized chunks.

5. Assemble the Kabobs: Now comes the fun part! Take a skewer and start threading your fruit. For a classic patriotic look, alternate the colors: red, white, and blue. A common pattern is strawberry (red), banana or marshmallow (white), and blueberry (blue). Repeat this pattern until the skewer is almost full, leaving a small space at each end for easy handling. Aim for 3-4 pieces of each color per skewer, depending on the skewer length.

6. Arrange and Serve: Once all your kabobs are assembled, arrange them artfully on a platter. You can lay them flat, stand them upright in a tall glass, or create a visually appealing stack. Serve immediately for the freshest taste and best appearance. The vibrant colors will be a beautiful addition to your spread.