Ingredients

  • 2 whole watermelons, seedless, cubed, about 14 lbs
  • 3 canteloupe, cubed, about 12 lbs
  • 4 pounds grapes, destem
  • 2 pounds jicama, cubed
  • 4 pounds papaya, cubed
  • fresh mint leaves, for garnish
  • Dipping Sauce
  • 3 ½ cups Yogurt, plain
  • 1 ½ cups sour cream
  • ⅓ cup honey
  • 2 tablespoons ginger, grated
  • 2 tablespoons fresh mint, finely chop

Directions

1. Make dipping sauce 3 hours ahead. Taste and add additional honey if a sweeter dip is desired. Cover and keep refrigerated.
2. Cut watermelon to save rind as a potential "bowl". Cube fruit. Combine with mint leaves. Cover and chill for a couple of hours.
3. Skewer fruit in colorful combinations so good finger food size serving. Pierce skewers into upside down watermelon rind half. Cover until ready to serve.

Notes
Original serves 80. 3 skewers per person. Skewers being about 4 pieces of fruit.


MacGourmet downloadFruit Kebabs. To import, drag image to your MacGourmet recipe box.