2 cups fresh or canned pineapple – chunks
2 cups whole strawberries
2 cups fresh melon of your choice - cut into bite-sized chunks
4 firm kiwi, peeled and cut into ½ inch pieces
skewers or toothpicks
2 Tbs. fresh ginger, grated
2 cups fresh or canned (drained) apricots, chopped
½ cup granulated sugar
3 cups whipped cream
¼ cup fresh mint leaves, minced
fresh mint sprigs, for garnish

To make fruit skewers, skewer fruit in alternating layers of color and sweetness. Or, simply skewer each piece of fruit with a toothpick
Skewers can be refrigerated for up to 24 hours before serving.
In the Crock-Pot® slow cooker, combine the ginger, apricots, and sugar. Cover, cook 8 to 10 hours.
Remove the cover during the last 30 minutes of cooling. Allow the apricot mixture to cool.
Pour into a medium bowl and fold in the whipped cream and mint.
Serve as a dipping sauce for the fruit skewers. Garnish the serving platter with fresh mint sprigs.