Watermelon Skewers Recipes

Steps:

• Set 1 feta cheese cube on top of a watermelon cube and secure with a toothpick. Repeat with remaining feta and watermelon. Sprinkle with mint.

Steps:

• Thread a piece of watermelon onto a skewer, followed by a mint leaf, a chunk of feta, a basil leaf, and another piece of watermelon. Repeat with the remaining ingredients. Store covered in the refrigerator for up 1 hour, if desired. Just before serving, drizzle each skewer with some pomegranate molasses; serve.

Steps:

• Using a melon baller or half teaspoon, make three divots in the bottom of the watermelon that are slightly smaller than the circumference of the celery stalks.
• Cut the watermelon in half, with the bottom side of the "grill" being slightly larger than the "lid" side.
• Hollow out the watermelon halves using either a melon baller or spoon. Save the pieces for the fruit skewers.
• Insert the celery into each divot on the bottom half of the watermelon and secure with a toothpick if needed.
• Insert 3 wooden skewers into the watermelon half along its top edge to start assembling the "grill", spacing about ½-inch (1 ½ cm) apart. Cut the skewers as needed.
• Fill the grill with blackberries, which will act as your charcoal.
• Finish inserting the rest of the skewers to complete the bottom half of the grill.
• Take the hollowed top half of the watermelon and toothpick a lime half to make the grill lid.
• Assemble your fruit skewers and get "grilling"!
• Add two skewers into the rim of the bottom half of the watermelon so that the lid can rest on it.
• Enjoy!

Steps:

• Combine the balsamic vinegar and sugar in a small saucepan over medium heat. Bring to a simmer, stirring occasionally, until the sugar is dissolved. Turn off the heat and set aside to cool.
• Starting with the watermelon squares, push the watermelon to the very tip of the skewer. Then skewer a basil leaf, then a tomato half. Continue with another watermelon, basil leaf, and tomato half. Place the skewer on a serving platter so it stands upright, using the lowest watermelon square as a base. Continue with the remaining skewers.
• Drizzle the skewers with the reserved balsamic syrup and the olive oil. Sprinkle with coarse salt. Serve.

Steps:

• Arrange melon cubes on a serving platter. Lay a mint leaf on top of each, then add a cheese cube. Insert skewers through stack; sprinkle with pepper, if desired.
• Chill, covered, until ready to serve, up to 3 hours.