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
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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