Fruit kabobs with melon are a colorful, refreshing summer snack or party platter made with watermelon, cantaloupe, honeydew, and fresh mint. Serve these easy melon skewers with yogurt dip for backyard barbecues, picnics, brunches, or hot summer days. Add berries, grapes, pineapple, or kiwi for even more color and variety.
These melon fruit kabobs were inspired by party I catered, where they were a hit because they were colorful, bite-sized, and easy to eat. Scooping the melon into balls and threading them onto bamboo picks makes them party-friendly with no messy fingers or juice running down your chin. Serve them as a healthy dessert, appetizer, afternoon snack, or lunchbox treat. Add the optional Greek yogurt dip with lime, honey, and vanilla to make them feel a little more special.
Fruit Kabobs Recipe Snapshot
- Easy summer snack or dessert - Fresh, juicy, and naturally sweet.
- Perfect for entertaining - Great for barbecues, picnics, brunches, baby showers, and parties.
- Easy to customize - Add berries, grapes, pineapple, or kiwi for even more variety.
- Optional yogurt dip - A simple lime-honey yogurt dip makes them extra special.
- Kid-friendly and make-ahead - Prep ahead for easy summer entertaining or lunchboxes.
Got extra watermelon? Make this watermelon, basil, and feta salad, for a great summer salad.
Ingredients You'll Need
Choose 3 melon varieties for color and flavor, such as watermelon, honeydew, cantaloupe, Tuscan melon, Charentais, Canary, Casaba, Persian, or other muskmelons. Ask the produce manager what's best and sweetest that day.
- Watermelon - Use a mini seedless watermelon if possible. It's easier to handle and works well for small melon balls.
- Cantaloupe or Tuscan melon - Choose whichever looks and smells best. Tuscan melons are often sweet and deeply colored.
- Honeydew - Adds pretty green color and mild sweetness. Look for one that feels heavy for its size.
- Fresh mint leaves - Add fresh flavor and beautiful color between the melon pieces.
How to Make Fruit Kabobs
Use a small scoop, also called a disher, to make evenly sized melon balls. I used a #60 scoop, which makes melon balls about 1¼ inches in diameter. With scoop sizes, the higher the number, the smaller the scoop.
Thread the melon balls onto 4-inch bamboo picks, alternating colors and adding fresh mint leaves between pieces if desired. Keep the fruit kabobs chilled until ready to serve.
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.
Mint is good for more than decoration. Try this snap pea and mint salad, easy and chilled for summer.
Serving Suggestions
Serve fruit kabobs chilled on a platter with the optional yogurt dip on the side. They're perfect for summer barbecues, picnics, brunches, baby showers, lunchboxes, or as a light dessert.
For more color and variety, add strawberries, grapes, pineapple, kiwi, blueberries, or orange segments between the melon pieces.
Storage
Fruit kabobs are best served the day they are made. Assemble them a few hours ahead, cover, and refrigerate until serving.
For longer prep, scoop the melon balls up to 1 day ahead and store them in an airtight container in the refrigerator. Thread onto skewers closer to serving so they stay fresh and pretty.
Recipe FAQs
Firm fruit works best, such as melon, strawberries, grapes, pineapple, kiwi, blueberries, and orange segments. Avoid very soft fruit that slips or breaks on the skewers.
Yes. Assemble fruit kabobs a few hours ahead, cover, and refrigerate. For best results, scoop or cut the fruit ahead and skewer closer to serving.
Keep them covered and refrigerated until serving. If using cut apples, bananas, or pears, brush them lightly with lemon juice to prevent browning, or skip them for longer storage.
Serve them with yogurt dip, whipped cream, honey-lime dip, or simply on their own. They're also great alongside brunch, grilled foods, or a summer appetizer spread.
More Fruit Dessert Recipes
If You Make Fruit Kabobs
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📖 Recipe
Fruit Kabobs with Melon
Equipment
- 4" bamboo skewers
Ingredients
Melon Kabobs
- 1 mini seedless watermelon
- 1 mini honeydew melon
- 1 small tuscan or cantaloupe melon
- 1 package mint leaves
Yogurt DIp (optional)
- 12 ounces plain unsweetened Greek yogurt
- 1-2 tablespoons honey
- 1 teaspoon vanilla
- 1 lime juiced
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Instructions
- 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 ¼″ 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.
Notes
Nutrition
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Thalia @ butter and brioche says
Love these healthy little fruit kebab snacks. They look so fresh & delicious.
Sally Cameron says
Thanks Thalia. A nice fresh off set aside butter and brioche?
Madonna/aka/Ms. Lemon says
When I saw your first photo I was thinking party. So simple yet so appealing.
Sally Cameron says
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.