Refreshing Mint and Melon Kabobs

By Sally Cameron on September 05, 2015

Appetizers, Dessert, Gluten-Free, Snacks

With a wide variety of melons at the market, you know the end of summer is near. Their juicy sweetness is refreshing in hot weather. These colorful mint and melon kabobs are easy to make. Serve with yogurt dip for your summer weekend barbecue.

Melon Kabobs |

Melon Kabobs

A few weekends ago, these simple mint and melon kabobs were a hit at a baby shower I catered. Scooping the melon into bite sized balls and skewering them on bamboo picks made them eye catching as well as easy to eat. No messy fingers or juice running down your chin.

Melon kabobs are an easy, healthy dessert or as part of an appetizer spread. They even work great for an afternoon snack or lunchbox treat.

For a dipping option, I whipped together plain Greek yogurt with lime juice, honey and vanilla. It made them just a bit more tasty and special, but it’s optional.

Summer Melons|

Choosing Melons

Watermelons, Tuscans, Honeydews, Cantaloupes, Charantais, Casabas, Canaries, Persians and Muskmelons. Melons come in many varieties and colors. Ask the produce person what is best at the time. I chose a mini seedless watermelon (red), a mini honeydew (green) and a Tuscan (orange) melons for the color and flavor. The produce guy said the Tuscan melons were better than the cantaloupes at the time, so that is what I chose.Melon Kabobs|

But What About the Sugar?

Some people steer clear of melons because they are naturally high in sugar. And while most melons rank medium to high on the glycemic index, many of them have a low or favorable glycemic load. The glycemic index measure how quickly the carbs (sugars) are digested and get into the bloodstream. The glycemic load takes into consideration not only the glycemic index but the impact on the body. And that is good news, because melons contain many important nutrients. When you take glycemic load into account, you find that nearly all fruits and vegetables can be acceptable on a low-glycemic diet.

The Cool Tool for Perfect Balls

With a small scooper (called a disher) you can make just the right size melon balls. This is one tool I have in 5 sizes. They are so handy for making perfect scoops, balls, and for portioning. I used a #60 for these melons balls. Follow the link to Amazon to see the sizes. The #60 is about 1 1/4″ in diameter. The higher the number, the smaller the scoop. For the kabob or skewer, use a 4″ size.

Melon Kabobs|

Note on quantity – Using half of each melon, the yield was 10 kabobs, enough for 5 people at 2 kabobs each. The yield depends on the size of the melons. If you use the whole melon, you should get approximately 20-24 kabobs. You will need two mint leaves per kabob.


Nutrition Facts
Mint and Melon Kabobs
Amount Per Serving (2 kabobs)
Calories 45 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Cholesterol 2mg1%
Sodium 20mg1%
Potassium 173mg5%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 6g7%
Protein 4g8%
Vitamin A 1500IU30%
Vitamin C 18mg22%
Calcium 44mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Melon Kabobs |
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Mint and Melon Kabobs

Melon kabobs make a sweet, cool and refreshing end of summer snack or dessert. Choose the best looking melons at the market. Ask the produce people for help choosing. The Greek yogurt dip is optional. You can make as many as you want, depending on the size of the melons. For a small quantity, use half of each melon. A tool called a disher (#60 size) makes perfect bite-sized balls.
Course Appetizer, Dessert, Snack
Cuisine American
Keyword kabob, summer, Watermelon
Servings 10 2 kabobs each
Calories 45kcal


  • 4" bamboo skewers


Melon Kabobs

  • 1 mini seedless watermelon
  • 1 mini honeydew melon
  • 1 small tuscan or cantaloupe melon
  • 2 mint leaves per kabob

Yogurt DIp (optional)

  • 12 ounces plain unsweetened Greek yogurt
  • 1-2 tablespoons honey
  • 1 teaspoon vanilla
  • 1 lime juiced


  • Wash the exterior or the melons and dry. Cut them in half top to bottom. Scoop out any seedy centers. Using a scooper or disher that is approximately 1 1/4″ across (#60 size), create as many round balls of each melon as possible. Skewer melon balls and mint leaves, alternating melon colors. Cover and refrigerate until serving.
  • For the yogurt dip, stir all in gradients together until smooth. Serve child alongside the melon kabobs.


Using half of each melon, the yield was about 10 kabobs, enough for 5 people at 2 kabobs each. The yield depends on the size of the melons. If you use the whole melon, you should get approximately 20-24 kabobs.


Serving: 2kabobs | Calories: 45kcal | Carbohydrates: 7g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 20mg | Potassium: 173mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1500IU | Vitamin C: 18mg | Calcium: 44mg | Iron: 1mg
  1. Madonna/aka/Ms. Lemon - September 6th, 2015

    When I saw your first photo I was thinking party. So simple yet so appealing.

  2. Sally Cameron - September 7th, 2015

    Yep, totally party or certainly entertaining, you are right Madonna. And so simple. When I first made them I wondered if it was too simple. But simple is good. We get so wrapped up in making things more complicated. The mint is a nice thing. Just enough. Nice thing for kids lunch boxes too, or to take to work as a healthy snack.

  3. Thalia @ butter and brioche - September 12th, 2015

    Love these healthy little fruit kebab snacks. They look so fresh & delicious.

  4. Sally Cameron - September 13th, 2015

    Thanks Thalia. A nice fresh off set aside butter and brioche?

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