20 Fun Fruit Recipes for Kids Easy

Getting kids to eat more fruit just got a whole lot easier—and way more fun! From playful popsicles to sneaky smoothies, these 20 easy fruit recipes are perfect for little hands and picky palates. Whether you’re packing lunches, whipping up snacks, or just craving something sweet, these ideas will make healthy eating a breeze. Ready to turn fruit into their new favorite treat? Let’s dive in!

Fruit Kabobs with Yogurt Dip

These colorful fruit kabobs are a breeze to assemble and pair perfectly with a creamy yogurt dip—ideal for summer parties or a fun snack!

Ingredients:

• 1 cup plain Greek yogurt
• 1 tbsp honey
• 1/2 tsp vanilla extract
• 1 lb fresh strawberries, hulled
• 1 large pineapple, cut into 1-inch chunks
• 1 pint grapes (red or green)
• 8-10 wooden skewers (6-inch)

Instructions:

1. Make the dip: In a small bowl, whisk together 1 cup Greek yogurt, 1 tbsp honey, and 1/2 tsp vanilla extract until smooth. Refrigerate until ready to serve.
2. Thread the fruit: Alternate strawberries, pineapple chunks, and grapes onto the skewers, leaving a little space between each piece.
3. Serve: Arrange kabobs on a platter with the yogurt dip in a bowl alongside.

The contrast of juicy fruit and tangy-sweet yogurt makes this combo irresistible—plus, it’s a hit with kids and adults alike!

Tip: For a fancier touch, drizzle extra honey over the kabobs just before serving.

Banana Berry Smoothie

This creamy, vibrant smoothie is like a hug in a glass—packed with fruity goodness and ready in minutes.

Ingredients:

• 1 large ripe banana (frozen for extra creaminess)
• 1 cup mixed berries (strawberries, blueberries, or raspberries)
• 1/2 cup plain Greek yogurt
• 1/2 cup unsweetened almond milk (or milk of choice)
• 1 tbsp honey (optional, for sweetness)
• 1/2 tsp vanilla extract
• 1 cup ice cubes

Instructions:

1. Add the banana, mixed berries, Greek yogurt, almond milk, honey (if using), and vanilla extract to a blender.
2. Blend on high for 30 seconds until smooth and creamy.
3. Add the ice cubes and blend again for another 20–30 seconds until frothy and fully combined.

The magic here? Frozen banana gives it a milkshake-like thickness without any dairy overload—perfect for a quick breakfast or post-workout refresher.

Tip: For a protein boost, toss in a scoop of vanilla or unflavored protein powder before blending.

Apple Cinnamon Muffins

These cozy, spice-kissed muffins are studded with tender apple bits and topped with a buttery cinnamon crunch—perfect for lazy weekend mornings.

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• 2 tsp baking powder
• 1 ½ tsp ground cinnamon
• ½ tsp salt
• 1 large egg
• ½ cup whole milk
• ⅓ cup melted unsalted butter
• 1 tsp vanilla extract
• 1 cup finely diced apple (peeled)
• 2 tbsp coarse sugar (for topping)

Instructions

1. Preheat oven to 375°F. Line a 12-cup muffin tin with liners or grease lightly.
2. In a large bowl, whisk together flour, granulated sugar, baking powder, 1 tsp cinnamon, and salt.
3. In another bowl, beat the egg, then stir in milk, melted butter, and vanilla until smooth.
4. Pour wet ingredients into dry ingredients, mixing just until combined (batter will be thick). Fold in diced apple.
5. Divide batter evenly among muffin cups. Mix coarse sugar and remaining ½ tsp cinnamon; sprinkle generously over each muffin.
6. Bake for 18–20 minutes, until tops spring back when pressed. Cool in pan for 5 minutes before transferring to a rack.

The magic here? That crackly cinnamon-sugar crust against the soft, apple-packed crumb—it’s like a muffin and coffee cake had a love child.

Tip: For extra flavor, toss the diced apple with ½ tsp cinnamon before folding into the batter.

Strawberry Banana Popsicles

These creamy, fruity popsicles are a nostalgic summer treat—no fancy equipment needed, just a blender and popsicle molds!

Ingredients:

• 1 ½ cups fresh strawberries, hulled and halved
• 2 ripe bananas, peeled and sliced
• ½ cup plain Greek yogurt
• 2 tbsp honey
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a blender, combine strawberries, bananas, Greek yogurt, honey, vanilla extract, and salt. Blend until completely smooth, about 1 minute.
2. Pour the mixture into popsicle molds, leaving ¼ inch at the top for expansion. Insert sticks.
3. Freeze for at least 6 hours or overnight until solid.
4. To unmold, run warm water over the molds for 10 seconds, then gently pull the popsicles out.

The yogurt adds a luscious creaminess that makes these taste like frozen strawberry-banana cheesecake—perfect for beating the heat!

Tip: For a dairy-free version, swap the yogurt with coconut milk and add 1 tbsp lemon juice for brightness.

Rainbow Fruit Salad

This vibrant fruit salad is a feast for the eyes and the taste buds—perfect for brunches, picnics, or just brightening up your day!

Ingredients:

• 1 cup diced strawberries
• 1 cup diced mango
• 1 cup blueberries
• 1 cup diced pineapple
• 1 cup green grapes, halved
• 1 tbsp fresh lime juice
• 1 tbsp honey
• 1 tbsp fresh mint leaves, finely chopped

Instructions:

1. In a large bowl, gently toss together the strawberries, mango, blueberries, pineapple, and grapes.
2. In a small bowl, whisk together the lime juice and honey until smooth.
3. Drizzle the honey-lime mixture over the fruit and sprinkle with the chopped mint. Toss lightly to coat.
4. Chill for 15 minutes before serving to let the flavors meld.

The honey-lime dressing adds just the right balance of sweetness and zing, while the mint gives it a refreshing finish. It’s a rainbow you’ll actually want to eat!

Tip: For extra crunch, sprinkle with toasted coconut flakes or chopped nuts right before serving.

Watermelon Pizza with Honey Drizzle

Watermelon Pizza with Honey Drizzle

This playful twist on pizza swaps dough for juicy watermelon, topped with creamy yogurt, fresh berries, and a sweet honey finish—perfect for a refreshing summer treat!

Ingredients:

• 1 large watermelon slice, 1-inch thick (about 8 inches in diameter)
• 1/2 cup plain Greek yogurt
• 1/2 cup mixed fresh berries (strawberries, blueberries, raspberries)
• 2 tbsp honey
• 1 tbsp chopped fresh mint
• 1 tbsp toasted coconut flakes

Instructions:

1. Place the watermelon slice on a cutting board or serving plate. Pat it dry with a paper towel to help the toppings stick.
2. Spread the 1/2 cup Greek yogurt evenly over the watermelon, leaving a small border around the edges.
3. Scatter the 1/2 cup mixed berries over the yogurt, then drizzle with the 2 tbsp honey.
4. Sprinkle the 1 tbsp chopped mint and 1 tbsp toasted coconut flakes on top.
5. Slice into wedges and serve immediately.

The contrast of cool watermelon, tangy yogurt, and crunchy coconut makes every bite a mini celebration—ideal for brunch or a poolside snack!

Tip: For extra flair, swap the honey for agave or add a pinch of chili powder for a sweet-spicy kick.

Peach and Blueberry Parfait

This dreamy parfait layers juicy peaches, plump blueberries, and creamy yogurt for a breakfast or dessert that feels indulgent but comes together in minutes.

Ingredients:

• 2 cups plain Greek yogurt
• 2 tbsp honey
• 1 tsp vanilla extract
• 2 ripe peaches, diced
• 1 cup fresh blueberries
• 1/2 cup granola
• Fresh mint leaves for garnish (optional)

Instructions:

1. In a small bowl, whisk together the Greek yogurt, 2 tbsp honey, and 1 tsp vanilla extract until smooth.
2. In serving glasses or bowls, layer half the diced peaches, half the blueberries, and half the yogurt mixture. Repeat with remaining fruit and yogurt.
3. Top each parfait with 2 tbsp granola and a few fresh mint leaves if using.
4. Serve immediately, or refrigerate for up to 2 hours before serving for a chilled treat.

The contrast of warm, sweet peaches against the tangy yogurt and crunchy granola makes every spoonful exciting. It’s like summer in a glass!

Tip: For extra decadence, drizzle with an extra teaspoon of honey right before serving.

Kiwi and Strawberry Fruit Leather

This vibrant fruit leather is a chewy, naturally sweet snack that’s perfect for lunchboxes or post-hike fuel—no fancy dehydrator required!

Ingredients:

• 2 cups fresh strawberries, hulled
• 3 ripe kiwis, peeled
• 2 tbsp honey
• 1 tbsp lemon juice

Instructions:

1. Prep: Preheat oven to 170°F (lowest setting) and line a rimmed baking sheet with parchment paper.
2. Blend: Puree strawberries, kiwis, 2 tbsp honey, and 1 tbsp lemon juice in a blender until completely smooth.
3. Spread: Pour the mixture onto the prepared sheet and use a spatula to spread it evenly into a 1/8-inch-thick rectangle.
4. Dry: Bake for 4–5 hours, rotating the tray halfway, until the leather is tacky but peels away cleanly from the parchment.
5. Cut: Cool completely, then slice into strips with scissors or a pizza cutter.

The kiwi’s zingy tartness balances the strawberries’ sweetness, while the honey adds a subtle floral note—kids and adults alike will devour it!

Tip: For extra fun, roll strips into coils and store in an airtight container with parchment between layers.

Frozen Grapes with Chocolate Drizzle

These sweet, icy bites with a decadent chocolate finish are the perfect guilt-free treat—ready in minutes with just two ingredients!

Ingredients:

• 2 cups seedless red or green grapes, washed and patted dry
• 1/4 cup semi-sweet chocolate chips
• 1/2 teaspoon coconut oil (optional, for smoother drizzle)

Instructions:

1. Freeze the grapes: Spread grapes in a single layer on a parchment-lined baking sheet. Freeze for at least 2 hours or until solid.
2. Melt the chocolate: In a microwave-safe bowl, combine 1/4 cup chocolate chips and 1/2 teaspoon coconut oil (if using). Microwave in 20-second intervals, stirring between each, until smooth (about 1 minute total).
3. Drizzle & serve: Transfer frozen grapes to a plate or bowl. Drizzle melted chocolate over the top and enjoy immediately, or return to the freezer for 5 minutes to let the chocolate set slightly.

The contrast of frosty grapes against rich chocolate makes this snack feel indulgent—yet it’s naturally sweet with no added sugar! Tip: For extra crunch, sprinkle with chopped nuts before the chocolate sets.

Orange Slice Cupcakes

These sunny little cupcakes pack a citrusy punch, with tender orange-infused cake and a creamy frosting that tastes like a creamsicle in dessert form.

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• ½ cup whole milk
• ¼ cup fresh orange juice
• 1 tbsp orange zest
• 1 tsp vanilla extract
• 1 ½ cups powdered sugar
• 4 oz cream cheese, softened
• 1 tbsp heavy cream
• Thin orange slices (for garnish)

Instructions

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. Whisk together 1 ½ cups flour, 1 tsp baking powder, and ¼ tsp salt in a bowl.
3. Beat ½ cup butter and ¾ cup sugar until fluffy. Add eggs one at a time, then mix in ½ cup milk, ¼ cup orange juice, 1 tbsp zest, and 1 tsp vanilla.
4. Gradually fold dry ingredients into wet until just combined. Divide batter evenly among liners.
5. Bake 18-20 minutes until tops spring back. Cool completely.
6. For frosting, beat 4 oz cream cheese, 1 ½ cups powdered sugar, and 1 tbsp heavy cream until smooth. Pipe onto cupcakes and top with orange slices.

The secret here? Fresh orange zest in both batter and frosting—it gives that bright, natural flavor without artificial extracts.

Tip: For extra-moist cupcakes, brush cooled tops with a spoonful of orange juice before frosting.

Pineapple and Mango Sorbet

This tropical sorbet is like sunshine in a bowl—bright, refreshing, and bursting with juicy flavor. No ice cream maker required!

Ingredients

• 2 cups frozen pineapple chunks
• 2 cups frozen mango chunks
• 1/3 cup honey (or agave for vegan)
• 1/4 cup fresh lime juice (about 2 limes)
• 1/4 cup cold water
• Pinch of sea salt

Instructions

1. In a high-powered blender, combine frozen pineapple, frozen mango, 1/3 cup honey, 1/4 cup lime juice, 1/4 cup cold water, and a pinch of sea salt.
2. Blend on high, stopping to scrape down the sides as needed, until completely smooth (about 2–3 minutes). The mixture should look like soft-serve ice cream.
3. Transfer to a freezer-safe container, smooth the top, and freeze for at least 2 hours to firm up.
4. Let sit at room temperature for 5 minutes before scooping.

The magic here? Frozen fruit eliminates the need for extra sugar—just a touch of honey lets the natural sweetness shine. The lime adds a zippy contrast that keeps every spoonful lively.

Tip: For pretty swirls, layer the sorbet with toasted coconut flakes before freezing.

Mixed Berry Yogurt Bark

This vibrant yogurt bark is like a frozen parfait you can break into pieces—perfect for a healthy snack or a pretty dessert!

Ingredients:

• 2 cups plain Greek yogurt (whole milk or 2% for creaminess)
• 2 tbsp honey
• 1 tsp vanilla extract
• 1/2 cup mixed fresh berries (blueberries, raspberries, and sliced strawberries)
• 2 tbsp granola (for crunch)
• 1 tbsp chia seeds (optional, for extra nutrition)

Instructions:

1. Line a small baking sheet (about 9×9 inches) with parchment paper.
2. In a bowl, whisk together the Greek yogurt, 2 tbsp honey, and 1 tsp vanilla extract until smooth.
3. Spread the yogurt mixture evenly onto the prepared sheet (about 1/4-inch thick).
4. Scatter the mixed berries, 2 tbsp granola, and 1 tbsp chia seeds (if using) over the yogurt, pressing them in lightly.
5. Freeze for at least 4 hours or overnight until completely firm.
6. Break into rustic pieces and serve immediately, or store in an airtight container in the freezer.

The beauty of this bark? It’s endlessly customizable—swap in your favorite seasonal fruits or toppings for a new twist every time.

Tip: For cleaner breaks, let the bark sit at room temperature for 2–3 minutes before snapping.

Pear and Apple Crumble

This cozy crumble combines juicy pears and tart apples under a buttery, cinnamon-spiced topping—perfect for spooning straight from the oven.

Ingredients

• 2 ripe pears, peeled and diced (about 2 cups)
• 2 medium apples, peeled and diced (about 2 cups)
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1 cup all-purpose flour
• 1/2 cup old-fashioned oats
• 1/2 cup packed brown sugar
• 1/2 tsp salt
• 1/2 cup (1 stick) cold unsalted butter, cubed

Instructions

1. Preheat oven to 375°F. In a bowl, toss pears, apples, granulated sugar, lemon juice, vanilla extract, and 1/4 tsp cinnamon until coated. Spread evenly in a 9-inch pie dish.
2. In another bowl, mix flour, oats, brown sugar, salt, and remaining 1/4 tsp cinnamon. Cut in butter with a pastry cutter or fingers until crumbly.
3. Sprinkle topping over fruit. Bake for 35–40 minutes until bubbling and golden. Cool 10 minutes before serving.

The magic here? Letting the fruit juices mingle with the crisp topping as it bakes—every bite is a mix of tender and crunchy.

Tip: For extra texture, swap 1/4 cup flour with chopped pecans in the topping.

Fruit-Filled Jelly Cups

These vibrant jelly cups are like edible sunshine—light, refreshing, and packed with juicy fruit for a dessert that feels fancy but comes together in minutes.

Ingredients:

• 2 cups mixed fresh berries (strawberries, blueberries, raspberries), chopped if large
• 2 cups 100% fruit juice (like apple or white grape)
• 3 tbsp honey
• 2 tbsp unflavored gelatin powder
• 1 tsp lemon zest
• Pinch of salt

Instructions:

1. Prep the fruit: Divide the mixed berries evenly among 6 small glasses or ramekins (about ½ cup per cup).
2. Bloom the gelatin: In a small bowl, sprinkle the gelatin over ¼ cup of the fruit juice and let sit for 5 minutes until spongy.
3. Heat the mixture: In a saucepan over medium heat, warm the remaining 1¾ cups juice, honey, lemon zest, and salt, stirring until the honey dissolves (about 2 minutes). Remove from heat.
4. Combine: Whisk the bloomed gelatin into the warm juice until fully dissolved (no streaks!). Let cool for 10 minutes.
5. Pour & chill: Gently pour the juice mixture over the fruit in each cup. Refrigerate for at least 3 hours, or until fully set (the jelly should wiggle slightly but hold its shape).

The magic here? The fruit stays suspended mid-jelly, creating a stained-glass effect that’s as pretty as it is tasty.

Tip: For cleaner layers, chill the fruit for 30 minutes before adding the jelly mixture—it helps prevent floating!

Cherry and Banana Smoothie Bowl

This cherry and banana smoothie bowl is like dessert for breakfast—creamy, naturally sweet, and packed with fruity flavor. Top it with crunchy granola or coconut flakes for the perfect bite.

• 1 cup frozen sweet cherries
• 1 large ripe banana, sliced and frozen
• 1/2 cup plain Greek yogurt
• 1/4 cup unsweetened almond milk (plus extra if needed)
• 1 tbsp honey or maple syrup
• 1/2 tsp vanilla extract
• Pinch of cinnamon
• Optional toppings: granola, shredded coconut, chia seeds

1. In a blender, combine the frozen cherries, frozen banana, Greek yogurt, almond milk, honey (or maple syrup), vanilla extract, and cinnamon.
2. Blend on high until smooth and thick, scraping down the sides as needed. If too thick, add almond milk 1 tbsp at a time.
3. Pour into a bowl and swirl the top with a spoon for texture. Add toppings like granola or coconut for crunch.

The magic here? Freezing the banana first gives this bowl an ultra-creamy, almost soft-serve consistency—no ice needed!

Tip: For a deeper cherry flavor, swap almond milk for tart cherry juice (just reduce the honey slightly).

Blueberry Pancakes with Maple Syrup

Nothing beats waking up to a stack of golden, berry-studded pancakes drizzled with sweet maple syrup—these are guaranteed to become a weekend favorite!

Ingredients:

• 1 1/2 cups all-purpose flour
• 3 1/2 tsp baking powder
• 1/2 tsp salt
• 2 tbsp granulated sugar
• 1 1/4 cups milk
• 1 large egg
• 3 tbsp unsalted butter, melted (plus extra for cooking)
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• Maple syrup, for serving

Instructions:

1. In a large bowl, whisk together 1 1/2 cups flour, 3 1/2 tsp baking powder, 1/2 tsp salt, and 2 tbsp sugar.
2. In another bowl, mix 1 1/4 cups milk, 1 egg, 3 tbsp melted butter, and 1 tsp vanilla until smooth. Pour into the dry ingredients and stir until just combined (a few lumps are okay).
3. Gently fold in 1 cup blueberries.
4. Heat a griddle or skillet over medium heat and lightly grease with butter. Pour 1/4 cup batter per pancake. Cook for 2–3 minutes until bubbles form on top, then flip and cook for another 1–2 minutes until golden.
5. Serve warm with a generous pour of maple syrup.

The secret to these pancakes? The blueberries burst slightly as they cook, creating little pockets of jammy sweetness in every bite.

Tip: For extra-fluffy pancakes, let the batter rest for 5 minutes before cooking—it gives the baking powder time to work its magic!

Raspberry and Coconut Energy Bites

These no-bake bites are like little bursts of sunshine—tart raspberries, creamy coconut, and a hint of vanilla come together for the perfect grab-and-go snack.

Ingredients:

• 1 cup rolled oats
• 1/2 cup unsweetened shredded coconut
• 1/2 cup almond butter
• 1/3 cup honey
• 1/2 cup freeze-dried raspberries, crushed
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a large bowl, mix 1 cup rolled oats, 1/2 cup shredded coconut, 1/2 cup almond butter, 1/3 cup honey, 1/2 cup crushed freeze-dried raspberries, 1 tsp vanilla extract, and a pinch of salt until fully combined.
2. Roll the mixture into 1-inch balls (about 1 tbsp each) and place on a parchment-lined tray. If the mixture is too sticky, chill it in the fridge for 10 minutes first.
3. Refrigerate the bites for at least 30 minutes to firm up. Store in an airtight container for up to 1 week.

The freeze-dried raspberries add a tangy crunch that makes these bites irresistible—no blender or baking required!

Tip: For extra coconut flavor, roll the finished bites in additional shredded coconut before chilling.

Melon Ball Skewers with Mint

These refreshing skewers are like summer on a stick—sweet, juicy, and brightened up with a hint of fresh mint.

Ingredients:

• 1 small honeydew melon
• 1 small cantaloupe
• 1 small seedless watermelon
• 1 tbsp fresh lime juice
• 1 tbsp honey
• 2 tbsp finely chopped fresh mint leaves
• 8-10 (6-inch) wooden skewers, soaked in water for 30 minutes

Instructions:

1. Using a melon baller, scoop the honeydew, cantaloupe, and watermelon into balls (about 30-35 total).
2. In a small bowl, whisk together 1 tbsp fresh lime juice and 1 tbsp honey until smooth.
3. Gently toss the melon balls with the lime-honey mixture and 2 tbsp chopped mint until evenly coated.
4. Thread 3-4 melon balls onto each skewer, alternating colors for a vibrant look.
5. Chill for at least 15 minutes before serving to let the flavors meld.

The mint and lime add a zesty twist that makes these skewers feel extra special—perfect for picnics or as a light dessert!

Tip: For a fun twist, sprinkle with a pinch of chili powder or Tajín before serving.

Strawberry and Banana Quesadillas

Sweet, gooey, and just a little crispy—these fruity quesadillas are like dessert for breakfast (or a sneaky after-school snack).

Ingredients:

• 2 large flour tortillas (8-inch)
• 1/2 cup sliced fresh strawberries
• 1 medium banana, thinly sliced
• 1/4 cup shredded mozzarella cheese
• 2 tbsp cream cheese, softened
• 1 tbsp honey
• 1/2 tsp ground cinnamon
• 1 tbsp butter

Instructions:

1. In a small bowl, mix the cream cheese, honey, and cinnamon until smooth.
2. Spread the cream cheese mixture evenly over one side of each tortilla.
3. Layer the strawberries and banana slices on half of each tortilla, then sprinkle with mozzarella. Fold the tortillas in half to enclose the filling.
4. Melt the butter in a large skillet over medium heat. Cook the quesadillas for 2–3 minutes per side, pressing lightly with a spatula, until golden and the cheese melts.
5. Slice into wedges and serve warm.

The contrast of warm, melty cheese with fresh fruit and a hint of cinnamon makes these feel indulgent yet wholesome. Tip: For extra crunch, swap mozzarella for shredded cheddar—the tangy-sweet combo is irresistible!

Fruit-Infused Water with Citrus Slices

Bright, refreshing, and effortlessly elegant—this fruit-infused water turns hydration into a spa-worthy treat.

Ingredients:

• 1 medium lemon, thinly sliced
• 1 medium lime, thinly sliced
• 1 small orange, thinly sliced
• 4 cups cold filtered water
• 4 fresh mint leaves (optional)

Instructions:

1. In a large pitcher, combine 4 cups cold filtered water with the lemon, lime, and orange slices.
2. Gently muddle the mint leaves (if using) between your fingers to release their aroma, then add to the pitcher.
3. Refrigerate for at least 2 hours (or up to 12 hours) to let the flavors meld—the longer it sits, the more vibrant the taste.
4. Serve over ice, straining out the fruit if preferred.

The citrus slices not only add a tangy sweetness but also make this water look as pretty as it tastes—perfect for impressing guests or elevating your self-care routine.

Tip: For a stronger infusion, lightly squeeze the citrus slices before adding them to the water.

Conclusion

With these 20 fun and easy fruit recipes, getting kids excited about healthy eating has never been tastier! Whether you’re whipping up a smoothie, fruit pizza, or playful skewers, there’s something here for every little chef. Give these recipes a try, and let us know which ones were a hit in your kitchen. Don’t forget to share the love—pin this article to spread the fruity fun!