MINI FRUIT KEBABS (for ten)

½ small seedless watermelon

½ large cantaloupe

½ large honeydew melon

½ cup honey, warmed

2 tablespoons fresh mint

2 tablespoons extra virgin olive oil

____________

1.   Using a melon baller, scoop 24 balls each from the watermelon, cantaloupe and honeydew.  Preheat grill or grill pan to medium high heat.  Thread 1 of each fruit onto 24 six inch skewers.  In a small bowl, stir together honey and mint.

2.   Coat grill with olive oil and cook skewers, turning, for 2 minutes.  Off the heat, lightly drizzle with honey sauce.

from Rachel Ray in Season