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| 3 Tbsp. | Fresh Lime Juice |
| 3 Tbsp. | Sugar |
| 1 1/2 Tsp. | Poppy Seeds |
| 1/4 Tsp. | Salt |
| 1/2 Cup | Vegetable Oil |
| 2 | 3 Lb. Honeydew Mellons, halved, seeded |
| 1 | Small Seedless Watermellon, 3/4 inch slices |
| 24 | 6 inch bamboo skewers |
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| 1. |
Whisk first 4 ingredients in medium bowl. Gradually whisk in oil. |
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| 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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Recipe Submitted By: Chris Diamond
Category: Appetizer
Type: Fruit
Bake Time:
Servings: 20
Prep. Time:
Utensils:
Notes: |
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