Most kids will like the dressing, but you might want to put it on the side just in case. Serve pink lemonade to the kids; the grown-ups might prefer iced tea or sangria.
Recipe information
Yield
Makes 24 kebabs
Ingredients
3 tablespoons fresh lime juice
3 tablespoons sugar
1 1/2 teaspoons poppy seeds
1/4 teaspoon salt
1/2 cup vegetable oil
2 3-pound honeydew melons, halved, seeded
1 small seedless watermelon, cut into 3/4-inch-thick slices
24 6-inch bamboo skewers
Preparation
Step 1
Whisk first 4 ingredients in medium bowl. Gradually whisk in oil.
Step 2
Using large melon baller, scoop out 72 balls of honeydew. Using 1 1/4-inch round fluted cookie cutter, cut out 48 rounds from watermelon slices. Alternate 3 honeydew balls and 2 watermelon rounds on each skewer. (Can be made 4 hours ahead. Cover dressing and kebabs separately; chill.) Serve kebabs with dressing.
