Recipe adapted with permission from Cooking for kids with food allergy, Department of Nutrition and Food Service, Royal Children’s Hospital, Melbourne. The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.
- Peel oranges and cut into cubes. Rinse strawberries, remove stalks and cut in half. Peel kiwifruits and cut into quarters. Remove skin from melon and cut into cubes.
- Arrange fruit on a platter and thread pieces onto wooden paddle pop sticks.
- Serve with yoghurt for dipping.
Recipe tips
- Kids can help by threading pieces of fruit onto the paddle pop sticks.
- For a milk free option, serve with soy yoghurt, coconut milk yoghurt or rice milk custard instead of yoghurt.
Allergy information
This recipe does not account for potential contamination that may occur through manufacturing and processing. Ingredients in this recipe may still have precautionary allergen food labelling (e.g. “may contain traces of”).
When preparing this recipe, it is important to:
- double-check the label of ingredients every time you make it
- prevent any contamination during preparation, cooking and serving.
Allergy friendly recipes
Allergy resources
The Healthy Eating Advisory Service acknowledges the Traditional Owners of the land on which we operate. We pay our respects to them, their culture and their Elders past and present.
The Healthy Eating Advisory Service is delivered by experienced nutritionists and dietitians at Nutrition Australia Vic Division, with support from the Victorian Government.
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