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Melon, Lime, And Mint Kabobs With Yogurt Honey Dipping Sauce

  • Serves 6-8.


  • 1 lime
  • 1/2 small cantaloupe
  • 1/2 small honeydew
  • 1/2 small personal-size watermelon
  • 1 bunch fresh mint
  • Long wooden skewers
  • Dipping Sauce
  • 1 cup light vanilla yogurt
  • 1 Tablespoon honey
  • 1 teaspoon lime juice


Zest the lime, and reserve for dipping sauce. Juice the lime. Cut melons into large chunks and put in a large bowl. Sprinkle 3/4 of the lime juice over melon. Mix fresh, whole mint leaves with melon and cover tightly with plastic wrap. Refrigerate at least two hours (or make the day before) and assemble right before serving. The mint and lime will become more intense the longer it is chilled. Toss frequently. When ready to serve, combine honey, yogurt, and remaining lime juice. Add zest. Assemble melons on skewers and add mint leaves if desired. Serve with dipping sauce. Great as a summer appetizer.

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