Directions:

1. Peel the pineapple. Cut into ¾-inch rings and core the slices. Cut each ring into eighths.
2. Rinse the strawberries in cold water and gently past dry. Remove the stems.
3. Peel the kiwi and cut 3 kiwis into quarters.
4. Puree the remaining 3 kiwis in a blender. Add the horseradish, honey and lime juice. Add the canola oil through the feeder tube and blend until well mixed. Reserve in the refrigerator until needed.
5. Place 2 pineapple cubes, 2 kiwi quarters and 1 strawberry on a short wooden skewer. Place the skewers on a platter and garnish with mint sprigs. Serve immediately with the dressing on the side.