1. Prepare the Strawberries: Start by thoroughly washing the strawberries under cool running water. Gently pat them dry with a paper towel. Remove the green hulls from each strawberry using a small paring knife or a strawberry huller. If the strawberries are very large, you can slice them in half or into quarters to make them easier to skewer and to ensure they fit well with the other fruits.

2. Wash and Dry Other Berries: Rinse the blueberries and raspberries gently under cool water. Spread them out on a clean kitchen towel or paper towels to air dry completely. It’s important that all berries are dry to prevent them from becoming mushy or affecting the texture of the kabobs.

3. Prepare the Bananas (if using): If you’re using bananas for the white component, peel the banana and slice it into approximately 1/2-inch thick rounds. To prevent browning, you can lightly toss the banana slices in a tiny bit of lemon juice, though for quick consumption, this step might not be necessary.

4. Gather Your “White” Components: Have your mini marshmallows ready, or your prepared banana slices, or even small cubes of white cheese or angel food cake if you’re using those as alternatives.

5. Assemble the Kabobs: Begin threading the fruit onto the wooden skewers in a repeating pattern to create the red, white, and blue effect. A common pattern is: one blueberry, one marshmallow (or banana slice), one strawberry, then repeat. You can adjust the order and quantity of each fruit to your liking, ensuring a balanced look and taste on each skewer. Aim for 3-4 repetitions of the color pattern per skewer, depending on the length of your skewers and the size of your fruit.

6. Arrange and Serve: Once all the kabobs are assembled, arrange them artfully on a platter. You can lay them flat, stand them upright in a tall glass, or create a fan-like display. If desired, garnish with a few fresh mint leaves for an extra pop of color and freshness. Serve immediately for the best flavor and appearance.