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.
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.
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.
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.
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 and Melon Kabobs
- 4" bamboo skewers
- 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.