Makes: 10 servings
Yield: 24 kebabs
Prep: 20 mins
Grill: 2 mins
- 1/2 small seedless watermelon
- 1/2 large cantaloupe
- 1/2 large honeydew melon
- 1/2 cup honey, warmed
- 2 tablespoons minced fresh mint
- 2 tablespoons EVOO
- Using a melon baller, scoop 24 balls each from the watermelon, cantaloupe and honeydew. Preheat grill or grill pan to medium-high heat. Thread 1 of each fruit onto 24 six-inch skewers. In a small bowl, stir together honey and mint.
- Coat grill with EVOO and cook skewers, turning, for 2 minutes. Off the heat, lightly drizzle with the honey sauce.