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.
