13 Fun Fruit & Veggie Snacks for Kids

By Carla Christian, R.D.N.
November 27, 2015
Dane Tashima
Fruits and veggies are the healthiest foods to give your child in between meals. Find out how to make them fun. 
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Fruity English Muffins

Dane Tashima
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Split a whole-grain English muffin. Top with 2 Tbs. ricotta cheese and sprinkle on pomegranate seeds. Drizzle with 1 tsp. honey. 

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Caprese Kabobs

Dane Tashima
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Skewer cherry or grape tomatoes, mini pieces of romaine lettuce, basil, and mini mozzarella balls. Cut off pointy ends. 

3 of 14

Nutty Pears

Dane Tashima
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Slice a pear into wedges. Spread 1 tsp. peanut butter on the bottom half of each wedge and dip into granola and dried fruit. 

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Veggie Vases

Dane Tashima
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Slice a bit off the bottom and top of multicolored grape tomatoes. Plant a broccoli or cauliflower floret inside. 

5 of 14

Roasted Green Peas

Dane Tashima
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Using frozen peas makes preparing this super snack a snap.

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Waffle-Iron Apples

Dane Tashima
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Core an apple; slice into 1⁄4-in.- thick pieces. Brush both sides with a little melted butter. Preheat a waffle iron on low-heat setting. Place 2 apple slices on grid, close lid, and cook for 2 to 3 minutes or until lightly browned. Repeat with remaining apple slices. 

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7 of 14

Ants on a Log, 3 New Ways

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Fill celery stalks with the following:

1. Guacamole; top with black beans, corn kernels, or both.

2. Soft cheese; top with chickpeas.

3. Red-pepper hummus; top with sunflower seeds or pumpkin seeds. 

8 of 14

Fruit Racers

Vroom vroom! These simple fruit treats will get kids on the road to healthy snacking.

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Rainbow Chips

Dane Tashima
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Preheat oven to 375°F. Peel and thinly slice beets, parsnips, and celery root. Remove excess liquid from beets with paper towels; let stand for 15 minutes. Toss with olive oil and sprinkle with salt. Bake on a cookie sheet in a single layer for these times: Beets (10 minutes; remove and let stand for 5 minutes; bake 8 to 10 minutes more), celery root (28 minutes), and parsnips (23 minutes). Cool parsnips and celery root on sheet, beets on paper towels. 

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Yogurt-Covered Strawberries

Dane Tashima
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Dip berries into Greek yogurt. Place on a wax-paper-lined baking sheet; freeze 11⁄2 hours. Thaw a bit, then serve. 

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Fruit & Veggie Chutney

Dane Tashima
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Boil 1 cup veggie broth. Add 11⁄2 cups peeled and chopped sweet potatoes; simmer 5 minutes. Stir in 1 peeled and chopped apple, 1⁄2 cup fresh or dried chopped figs, 1 Tbs. brown sugar, and 1⁄4 tsp. cinnamon. Simmer, covered, for 12 minutes or until sweet potatoes are tender. Remove lid and simmer 2 minutes more until slightly thickened. Spread on whole-grain crackers. 

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Cucumber Cups

Dane Tashima
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Cut a cucumber into 1⁄2-in. slices, then scoop out the inside to make mini cups. Fill with chicken salad, tuna salad, or egg salad. 

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Lovely Clementines

Dane Tashima
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Got a sharp knife? You can make a Cutie even cuter. 

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Kiwi Lollipops

Linda Xiao
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Whip up these oh-so-easy kiwi treats as a healthy way to satisfy a sweet tooth. 

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