Watermelon-Honeydew Kebabs with Lime-Poppy Seed Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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Most kids will like the dressing, but you might want to put it on the side just in case. Serve pink lemonade to the kids; the grown-ups might prefer iced tea or sangria. Ingredients:
3 tablespoons fresh lime juice |
3 tablespoons sugar |
1 1/2 teaspoons poppy seeds |
1/4 teaspoon salt |
1/2 cup vegetable oil |
2 3-pound honeydew melons, halved, seeded |
1 small seedless watermelon, cut into 3/4-inch-thick slices |
Directions:
1. Whisk first 4 ingredients in medium bowl. Gradually whisk in oil.
2. Using large melon baller, scoop out 72 balls of honeydew. Using 1 1/4-inch round fluted cookie cutter, cut out 48 rounds from watermelon slices. Alternate 3 honeydew balls and 2 watermelon rounds on each skewer. (Can be made 4 hours ahead. Cover dressing and kebabs separately; chill.) Serve kebabs with dressing.
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