If your chopping board doesn’t have anti-slip grips, lay a dampened tea towel or sheet of kitchen paper on the work surface, then place the board on top to stop it from slipping.

Peel the banana – for little fingers, this is easiest to do from the bottom – then, holding the knife securely and with your hand in the claw position, slice the banana. You should get about 12 rounds.

Remove the stalks from the strawberries. You can do this by cutting them off with the knife or pushing a straw up through the strawberry and into the stalk.

With your hands in the bridge position, slice the strawberries in half: hold each strawberry between your thumb and fingers, then carefully cut in half from the pointy end to the stalk end.

Carefully push the banana slices, strawberry halves, grapes and blueberries onto the skewers in any order you like – you can make a pattern or do this randomly.

For the dip, mix the yogurt and maple syrup together in a small bowl, then sprinkle over the cinnamon and serve with the fruit skewers.