3 tablespoons fresh lime juice
3 tablespoons sugar
1 1/2 teaspoons poppy seeds
1/4 teaspoon salt
1/2 cup vegetable oil
Kabobs:
2 3-pound honeydew melons, halved, seeded
1 small seedless watermelon, cut into 3/4-inch-thick slices
24 6-inch bamboo skewers | | Whisk first 4 ingredients in medium bowl. Gradually whisk in oil.
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 kebobs
separately; chill.) Serve kebobs with dressing. |
|
