Fresh melon and mango make a tasty combo all on their own, but add some cool, crisp cucumber for a winning trio. And drizzle on a tangy, kicked up dressing for a nutritious, refreshing burst of flavor.
A skewer version of this recipe is ideal for portable summer fun on the patio, or for a picnic. They are just right for a light lunch or a healthy snack, as well.
The watermelons we are seeing in the markets at this time are super sweet, so the salty, tangy contrast of the dressing will basically punch you right in the mouth. It truly tastes like summer. And the chili powder gives this flavor profile a touch of spiciness.
When I first made the recipe, I slid the leftover fruit off the skewers into a bowl to refrigerate, and it almost looked prettier as a salad. Whichever way you want to serve up this combination of ingredients, it will be as colorful as the season, and add a summery taste to any meal or snack. And this will be especially refreshing and cool at a hot 4th of July celebration!
Enjoy food made fresh!
Summertime Fruit Skewers
1½ cups diced watermelon, 1-inch cubes 2 cucumbers, peeled and sliced into 1/2-inch disks 1 mango, peeled and diced into 3/4-inch cubes 12 fresh mint leaves
Dressing:
Juice of 1 lime, or approximately 3 tablespoons 2 teaspoons honey 1/2 teaspoon chili powder 1/8 teaspoon salt Makes 4 to 6 skewers, depending on the length.
Whisk together lime juice, honey, chili powder, and salt in a small bowl. Set aside.
Alternate watermelon, cucumber, and mango, on the skewers, inserting mint leaves randomly throughout.
Place skewers on a rimmed serving dish. Drizzle with dressing.
Skewers may be refrigerated in an airtight container for 2 or 3 days. Or refrigerate dressing and fruit separately, drizzling on the dressing when ready to serve, for up to a week.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
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