Summer Fruit Kabobs
A sweet, cool and refreshing summer appetizer or snack. Ask the produce people for help choosing melons if needed. 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.
Servings: 10 2 kabobs each
Calories: 45kcal
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
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
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.
Nutrition
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