Mini Melon Fruit Kabobs
Updated
Updated
Watermelon, cantaloupe, fresh mozzarella, and salami make the best flavor combination in these easy Fruit Kabobs. Such a delicious and fun way to serve a snack or appetizer, and perfect for a summer brunch or party because there’s no cooking. Great for adults and kids!
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If you’re looking for an easy, delicious, and fun appetizer this summer that doesn’t require the use of an oven, these fruit kabobs are calling your name. They make a great little snack for a picnic, too! These mini kabobs are stacked with fresh sweet summer fruit, fresh mozzarella, and salty salami. So delicious. Finger food is just the best!
Why Fruit Kabobs are so great
- They’re healthy! They’re low calorie, low carb, dairy free, gluten free, and refreshing, but so delicious that you feel like you’re eating a treat.
- Use any fruit – these ones incorporate watermelon and cantaloupe…because summer! But you can use any type of fruit you want!
- So easy to scale the amount – make as few or as many as you want to suit your size crowd.
- Make them long or mini – use lollipop sticks or standard wooden skewers, depending on how short or tall you want them.
- No cooking required – there’s no oven or stove needed to make these.
- Make them ahead – you can make these ahead of time and stick them in the fridge until ready to serve.
- Anyone can make them – no special skills or equipment needed to make these!
Helpful Tips & Variations
- Use the right size skewer. If making these mini like I did, you’ll need 4-inch party skewers.
- Balls or cubes. The watermelon and cantaloupe can be balled, using a melon baller or cut into cubes. Just make them as close to the size of the mozzarella balls as possible.
- Easy swaps. You can use honeydew melon instead of cantaloupe, prosciutto instead of salami, and lemon juice instead of lime juice.
Mini Melon Fruit Kabobs
Ingredients
FOR THE FRUIT KABOBS
- 24 1-inch balls of seedless watermelon, (or cubed)
- 24 1-inch balls of cantaloupe, (or cubed)
- 24 slices salami, , folded in half and then in half again
- 24 mozzarella balls (Ciliegine), , drained and patted dry
FOR THE DRESSING
- 3 tablespoons honey
- 1 tablespoon watermelon juice
- 1 tablespoon fresh lime juice
- 2 teaspoons lime zest
- 1/8 teaspoon coarse salt
- a few turns of freshly ground cracked black pepper
- 1 tablespoon chopped fresh parsley
Instructions
- You will need 4-inch party skewers.
- Assemble the skewers in this order: thread a ball of watermelon, folded salami, mozzarella ball, and cantaloupe.
- In a small bowl, whisk together the ingredients for the dressing. Drizzle over the kabobs.
- Transfer kabobs to a shallow serving bowl or plate; sprinkle with a few turns of freshly cracked black pepper. Garnish with the parsley.
Notes
- Swap out the cantaloupe for some honeydew melon.
- Instead of salami, try prosciutto.
- Use marinated mozzarella balls instead of plain ones.
- Replace the lime juice with lemon juice.
- These can be made up to a day prior to serving. Longer than that and the watermelon can start to break down. Keep them covered in the refrigerator.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
Proper Storage
These are best enjoyed after assembly, but can be made up to one day prior to serving. Keep in mind that the longer they sit, the watermelon will start to break down. Store them covered in the refrigerator.
More Summer Appetizers To Try:
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
I’m planning to make these for the next potluck I attend. Due to Covid-19, that may not happen until next year, so in the meantime, I’ll make for my own household.