Serves 12
45 min
4th of July Fruit Kabobs
Recipe GLPRf3f4012015c9ce
Colorful and refreshing skewers featuring sweet watermelon balls, fresh blueberries, and creamy mozzarella, perfect for patriotic celebrations or summer gatherings. These no-cook kabobs are assembled quickly and can be finished with a drizzle of balsamic glaze and fresh mint.
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Ingredients
1 pint fresh blueberries
1 (12-ounce) container fresh mozzarella balls, drained
1 small seedless watermelon
Fresh mint leaves for garnish (optional)
Sea salt to taste
Balsamic glaze for drizzling (optional)
Wooden or metal skewers
Directions
Rinse the watermelon under cool water and pat dry. Cut the watermelon in half and use a melon baller to scoop out round balls of fresh watermelon flesh, discarding any seeds. You should aim for approximately 36-40 watermelon balls for 12 kabobs.
Drain the mozzarella balls thoroughly in a colander and pat gently with paper towels to remove excess moisture.
Rinse the blueberries and pat them dry with paper towels.
Thread the skewers by alternating watermelon balls, blueberries, and mozzarella balls. Start with a watermelon ball and continue threading in a repeating pattern until each skewer is filled, ending with a watermelon ball. Plan for approximately 3-4 pieces of each ingredient per skewer to create a balanced presentation.
Arrange the filled skewers on a serving platter. Lightly sprinkle with sea salt to enhance the flavors.
If desired, chop fresh mint leaves and scatter over the kabobs, or drizzle lightly with balsamic glaze for added flavor. Serve immediately while the fruits are fresh and cool.
