Ingredients:
R: Strawberries or raspberries or watermelon
O: Cantaloupe or mandarin orange slices
Y: Pineapple
G: Kiwifruit or Green Grapes or Honeydew melon
B: Blueberries
V: Red grapes
skewers
 

Directions:
1) Wash the fruit and pat dry.
2) Cut about 2” slices of kiwi and melon. Use small cookie cutters to cut shapes for 3) melon and kiwi if desired or cut into cubes.
Assemble skewers by alternating the fruit in rainbow color order

Rainbow order: Red, Orange, Yellow, Green, Blue, Violet
 
​Source: https://www.momables.com/fruit-skewers/#recipe

Ingredients:
1 c cubed, cooked chicken                                                    1 tsp lemon juice
½ c chopped apple                                                                   ¼ tsp onion powder
½ c chopped celery                                                                   ⅛ tsp salt
¼ c dried cranberries                                                                ¼ mayonnaise
½ c unsweetened, crushed pineapple, drained             4 pita pocket halves

Directions:
1) Combine chicken, juice, apple, celery, powder, salt, cranberries, mayonnaise
​and pineapple in a bowl.

2) Fill pitas with chicken mixture.

3) Enjoy!
 
Source: https://www.tasteofhome.com/recipes/fruity-chicken-salad-pitas/

INGREDIENTS
1 pound carrots, peeled and cut and chucks
2 cups water
3 cups pineapple juice and /or unsweetened white grape juice
3/4 cup lemon juice
Cold water
Ice
Lemon wedges

DIRECTIONS
In a medium saucepan combine carrots and water.  Bring to boiling; reduce heat and cover.  Simmer for 30 minutes or until very tender.  Cool slightly; transfer mixture to a blender.  Add I cup of the pineapple juice.  Cover and blend until smooth.
 
Transfer to a pitcher or plastic beverage container.  Stir in remaining pineapple juice and lemon juice.  Cover and chill 2 to 24 hours.  (Mixture may thicken upon standing; stir in 1 to 2 cups water to desired consistency.)
 
Serve over ice with lemon wedges.
 
Packed with vitamin A and C, this is a great summertime
drink to have on hand.  Make a double batch and
store in the refrigerator up to 1 week.