• Reduce your waste: Keep all peels, cores, and tops of produce and make fruit syrup, compost, and plant the pineapple top or cantaloup seeds (you can also roast the seeds).
• Wash all produce thoroughly and pat dry.
• Cut the pineapple into cubes. Dice a few of the pineapple cubes into small ¼ inch diced pieces to be used as mocktail inclusions, about 2 tbsp worth of pineapple.
• Clean and deseed cantaloupe. Cut the cantaloupe into 1” cubes.
• Cut the tops off of the strawberries. Reserve two strawberries to be used as mocktail garnish.
• Slice the lemons and limes for mocktail garnish and save the ends for making fruit syrup.

Upcycled Fruit Syrup

• In a medium pot, place your fruit scraps, sugar, and water. If you have a lot of fruit scraps, you can double the sugar and water, and make more syrup for later.
• Heat to a simmer for about 15 minutes.
• Stir to avoid burning.
• Remove from heat and chill slightly.
• Place into a blender and blend until it is liquified.
• Strain through a fine mesh strainer or cheesecloth to remove all particles.

Yogurt Dipping Sauce

• In a bowl mix together greek yogurt, brown sugar, and orange juice until well mixed.

Skewer Fruit:

• Take your skewers, cubed cantaloupe, cubed pineapple, and capped strawberries, and skewer your fruit on each skewer by alternating fruits until skewers are full. About two pieces of each kind of fruit on each skewer.

Mocktail Assembly

• Can be self-serve or served. For each mocktail, place 1 tsp fruit syrup in a glass, ½ cup ice, the fruit and herbs of your choice, and top it with sparkling water. Stir slightly to mix syrup and water. You can also muddle the fruit and herbs with the fruit syrup before adding the ice and sparkling water.
• Enjoy with a fruit skewer with yogurt dip.