12 Fun Fruit & Veggie Snacks for Kids

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

Fruity English Muffins

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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2 of 13

Caprese Kabobs

Dane Tashima

Caprese Kabobs

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

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3 of 13

Nutty Pears

Dane Tashima

Nutty Pears

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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4 of 13

Veggie Vases

Dane Tashima

Veggie Vases

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

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5 of 13

Roasted Green Peas

Dane Tashima

Roasted Green Peas

Using frozen peas makes preparing this super snack a snap.

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6 of 13

Waffle-Iron Apples

Dane Tashima

Waffle-Iron Apples

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 13

Ants on a Log, 3 New Ways

Ants on a Log, 3 New Ways

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. 

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8 of 13

Fruit Racers

Indy 500 Fruit Racers

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

Rainbow Chips

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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10 of 13

Yogurt-Covered Strawberries

Dane Tashima

Yogurt-Covered Strawberries

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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11 of 13

Fruit & Veggie Chutney

Dane Tashima

Fruit & Veggie Chutney

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

Cucumber Cups

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

Lovely Clementines

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

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