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Three-Melon Skewers

 16 10-inch bamboo skewers
 4 cups cubed seedless watermelon
 4 cups cubed cantaloupe
 4 cups cubed honeydew melon
 3 tbsp lime juice
 Toppings:Mint-Lime Dressing or Chile-Lime Salt (see recipes)
Mint-Lime Dressing
 1 cup coarsely chopped fresh mint or basil
 2 tbsp olive oil
 1 tbsp lime juice
 2 tbsp cold water
Chile-Lime Salt
 1 tbsp flaky sea salt
 zest of one lime
 1 finely minced Thai chile pepper

Thread melon cubes onto sixteen 10-inch bamboo skewers. Sprinkle with lime juice. Chill, covered , up to 8 hours.


Drizzle skewers with Mint-Lime Dressing or sprinkle with Chile-Lime Salt before serving. Makes 16 skewers.

Mint-Lime Dressing

In a small food processor or using an immersion blender blend 1 c. coarsely chopped fresh mint or basil, 2 T. olive oil, 1 T. lime juice, a pinch of salt, and 2 T. cold water until nearly smooth.

Chile-Lime Salt

In a small bowl combine 1 T. flaky sea salt, zest of 1 lime, and 1 finely minced red Thai chile pepper. Prepare skewers as directed but omit mint, olive oil, 1 T. lime juice, salt, and water. Sprinkle skewer with chile-lime mixture.