Not too long was easily solved with the purchase of shorter bamboo skewers. I originally thought to use cork to protect the tip, but I couldn't find the right size in the right quantity anywhere. Then my mother imagined up a great, and inexpensive way. After threading the grapes onto the skewer, push them to the opposite end of the skewer from the point. Next, using sharp scissors, clip off the point of the skewer, and then wrap the end with brightly colored tape.
If you're going to make them, a couple tips. Remove the grapes from the stems first and put them loose in a bowl. This makes threading faster, for you can just grab a grape and not have to pop it off the stem at the same time. Make sure the grapes are VERY dry before putting into the freezer. Put a single layer of the kabobsicles on a baking sheet, and then place in a freezer. In a couple hours, you'll have frozen kabobsicles. At this point you can put them into a plastic bag for easy storage. If you have older kids who can safely thread kabobs without risking injury from the pint, this is a great task to delegate for their own party. The ones I saw in the other food bog had about a dozen grapes to a kabob. With five grapes to a kabob, they all stay frozen as you eat, and you can eat slower. Most were happy with one, although some kids and adults had two kabobsicles. One of the girls today suggested putting pineapple on the kabobsicle as well. I'm not sure what frozen pineapple is like, but I'm going to try that next!
The kabobsicles were a big hit with the kids, and the adults like them too. I'm going to keep some in the freezer for those insanely humid and hot summer days and I want something cool, sweet and refreshing that doesn't ruin my appetite for dinner.