If you love the boozy fruit at the bottom of a sangria pitcher as much as I do, then these Sangria Soaked Fruit Skewers are about to become your new favorite summer treat! This incredibly easy recipe takes all your favorite seasonal fruits – like cherries, berries, apples, and peaches – soaks them in a simple yet flavorful red wine sangria mixture, and then threads them onto skewers for a fun, festive, and delicious adult appetizer or light dessert. I adore making these Sangria Soaked Fruit Skewers for barbecues, patio parties, or any warm-weather gathering, especially now as we head into early May and dream of summer days! They are super easy and always a huge hit.
Why You’ll Love These Sangria Soaked Fruit Skewers
- Boozy Fruit Fun: Captures the best part of sangria – the delicious, wine-infused fruit!
- Super Easy to Make: Simple steps for making the sangria marinade and soaking the fruit.
- Perfect for Summer Entertaining: A refreshing and festive adult treat for BBQs, picnics, and parties.
- Customizable: Easily change up the fruits based on what’s in season or your preferences.
- Visually Appealing: Colorful fruit skewers look beautiful on a platter.
Ingredients for Sangria Soaked Fruit Skewers
Here’s what you’ll need to create these delightful boozy fruit skewers. The full list with measurements is in the recipe card below.
Fruit
- Cherries, pitted and halved (Fruit)
- Blackberries (Fruit)
- Blueberries (Fruit)
- Strawberries, cut into thick slices (Fruit)
- Apple, diced (Honeycrisp or Fuji recommended) (Fruit)
- Peach, diced (Fruit)
- Lime, thinly sliced (Fruit)
- Lemon slices (optional) (Fruit)
Sangria Marinade
- Water (Liquid)
- Sugar (Sweetener)
- Red wine (dry Spanish red recommended) (Wine)
- Orange juice (freshly squeezed) (Juice)
- Peach brandy (Liqueur) (Or substitute – see Variations)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the combination of red wine, brandy, and mixed berries and stone fruit, but feel free to adapt your Sangria Soaked Fruit Skewers:
- Different Wine: Use a rosé wine or a crisp white wine (like Pinot Grigio or Sauvignon Blanc) for a lighter sangria base.
- Different Brandy/Liqueur: Substitute regular brandy, Cointreau (orange liqueur), or even a splash of rum for the peach brandy.
- Add Spices: Add a cinnamon stick or a star anise to the simple syrup while it’s warm for extra spiced notes.
- Different Fruits: Use grapes, kiwi, mango, pineapple, or plums. Choose fruits that will hold up well to soaking and skewering.
- Non-Alcoholic Version: Soak the fruit in a mixture of grape juice, orange juice, and a splash of lime juice with the simple syrup and fruit slices.
How to Make Sangria Soaked Fruit Skewers
Making these fun Sangria Soaked Fruit Skewers is easy with a little marinating time:
Make Simple Syrup
- First, I make a quick simple syrup. I add the water and sugar to a small saucepan and bring it to a boil over medium heat.
- I stir for about 30 seconds or so, just until the sugar is completely dissolved.
- I remove the syrup from the heat and set it aside to cool completely.
Mix Sangria and Soak Fruit
- In a medium to large mixing bowl, I combine the red wine, fresh orange juice, peach brandy (or other liqueur), and the completely cooled simple syrup. I give it a good stir to combine.
- Next, I add all my prepared fruit to the sangria mixture: the pitted and halved cherries, blackberries, blueberries, sliced strawberries, diced apple, diced peach, thinly sliced lime, and lemon slices (if using).
- I stir everything gently to ensure all the fruit is submerged in the sangria liquid.
- I cover the bowl with plastic wrap and place it in the refrigerator to marinate for at least 2 hours, but up to 4 hours is even better! This allows the fruit to really soak up those delicious sangria flavors.
Skewer and Serve
- Once the fruit has had a good soak and I’m ready to serve, I get out my skewers (wooden or metal appetizer skewers work well).
- I carefully thread the sangria-soaked fruit pieces onto the skewers, alternating fruits for a colorful presentation. I try to include a lime or lemon slice on some skewers too!
- I arrange the finished Sangria Soaked Fruit Skewers on a platter.
- Optional but recommended: I serve the skewers with small bowls of the leftover sangria liquid for dipping or sipping! Enjoy!
Tips and Tricks for the BEST Sangria Skewers
Here are my secrets for making these Sangria Soaked Fruit Skewers truly exceptional:
- Choose Ripe but Firm Fruit: Use fruit that is ripe and flavorful but still firm enough to hold its shape on the skewer after soaking. Avoid overly soft or bruised fruit.
- Marinating Time Matters: Allow at least 2 hours for the fruit to absorb the sangria flavors. Longer (up to 4 hours) is great, but much longer can make some fruits too soft.
- Cool Simple Syrup: Ensure the simple syrup is completely cool before adding it to the wine and other cold ingredients.
- Gentle Handling: Be gentle when stirring the fruit in the sangria and when skewering to avoid breaking up delicate berries.
- Serve Chilled: These are best enjoyed cold and refreshing!
How to Serve
These Sangria Soaked Fruit Skewers are a perfect fun and boozy treat! Serve them:
- As an Appetizer: An easy and unique party starter, especially for summer BBQs or adult gatherings.
- As a Light Dessert: A refreshing end to a meal.
- With a Cheese Board: The boozy fruit pairs wonderfully with cheeses.
- Poolside or Patio Treat: The ultimate refreshing adult snack for warm weather.
Don’t forget to serve any leftover sangria liquid alongside for sipping!
Make Ahead and Storage
- Make Ahead: You can prepare the sangria mixture and soak the fruit up to 4 hours ahead of time, kept covered in the refrigerator. Skewer the fruit closer to serving time for best presentation.
- Storage: Leftover skewered fruit (or fruit still in the sangria) can be stored in an airtight container in the refrigerator for 1-2 days. The fruit will continue to soften and absorb more flavor.
FAQs about Sangria Soaked Fruit Skewers
- What kind of red wine is best for sangria?
- A dry, fruity Spanish red wine like Tempranillo or Garnacha is traditional and works wonderfully. Other good options include Merlot or a light-bodied Cabernet Sauvignon. Avoid very expensive or heavily oaked wines.
- Can I use white wine instead?
- Absolutely! Substitute a crisp white wine like Pinot Grigio or Sauvignon Blanc for the red wine, and perhaps use lighter-colored fruits or different brandies/liqueurs for a white wine sangria fruit skewer.
- Can I make these non-alcoholic?
- Yes! Soak the fruit in a mixture of grape juice (red or white), orange juice, a splash of lime juice, and the simple syrup. You could add some sparkling cider or flavored seltzer just before serving the “mocktail” sangria.
Enjoy these fun, fruity, and festive Sangria Soaked Fruit Skewers! They are a guaranteed hit for any adult gathering.
Print
Sangria Soaked Fruit Skewers
- Prep Time: 20 minutes
- Marinating Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 4 1x
- Category: Drinks, Appetizer, Dessert, Fruit
- Cuisine: Spanish-Inspired, American
Description
Do you love the boozy fruit after it’s been sitting in sangria?! These sangria soaked fruit skewers are just that! A mix of fresh summer fruits marinated in a red wine sangria, then skewered for a fun and easy appetizer or light dessert. Super easy to make and perfect for summer!
Ingredients
Scale
For the Simple Syrup:
- 2 tablespoons water
- 2 tablespoons granulated sugar
For the Sangria Marinade:
- 2 cups dry red wine (Spanish red recommended, like Tempranillo or Garnacha)
- Juice of 1 large orange
- 1/4 cup peach brandy (or other brandy/orange liqueur)
- Cooled Simple Syrup (from above)
For the Fruit & Skewers:
- 1 cup fresh cherries, pitted and halved
- 1/2 cup fresh blackberries
- 1/3 cup fresh blueberries
- 4–5 large strawberries, hulled and cut into thick slices or halves
- 1 apple (Honeycrisp or Fuji recommended), cored and diced into 1-inch chunks
- 1 ripe peach, pitted and diced into 1-inch chunks
- 1 lime, thinly sliced
- A few lemon slices (optional)
- Wooden or metal skewers
Instructions
- Make Simple Syrup: Add 2 tablespoons water and 2 tablespoons sugar to a small saucepan. Bring to a boil over medium heat, stirring for about 30 seconds, or until the sugar is completely dissolved. Remove from heat and let the syrup cool completely.
- Prepare Sangria Marinade: In a medium mixing bowl or a pitcher, combine the red wine, fresh orange juice, peach brandy, and the cooled simple syrup. Stir to combine.
- Add Fruit to Marinade: Add the pitted and halved cherries, blackberries, blueberries, sliced strawberries, diced apple, diced peach, thinly sliced lime, and lemon slices (if using) to the sangria marinade. Stir gently to coat all the fruit.
- Marinate Fruit: Cover the bowl or pitcher with plastic wrap and refrigerate for at least 2 hours, or up to 4 hours, to allow the fruit to absorb the sangria flavors.
- Skewer Fruit: Once the fruit has marinated, carefully thread the sangria-soaked fruit pieces onto skewers, alternating types of fruit for a colorful presentation.
- Serve: Arrange the fruit skewers on a platter. Serve immediately. You can also serve the leftover sangria liquid as a drink alongside the skewers, if desired (strain out any small fruit bits if preferred).
Notes
- Fruit: Use a variety of firm, ripe fruits that hold up well to marinating. Other good additions include pineapple chunks, melon, or plums.
- Wine: A dry, fruity red wine is best. Spanish varietals like Tempranillo or Garnacha are traditional for sangria, but Merlot or Cabernet Sauvignon also work.
- Brandy: Peach brandy is used here, but regular brandy, apple brandy, or an orange liqueur like Cointreau or Grand Marnier can be substituted.
- Marinating Time: Allow at least 2 hours for the fruit to soak up the flavors. Longer is generally better, up to about 4-6 hours.
- Serving: These are great as a fun appetizer, part of a brunch spread, or a light dessert.
- Storage: Store leftover sangria-soaked fruit (off the skewers if preferred) and any leftover sangria liquid separately in airtight containers in the refrigerator for up to 2 days.