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Melon Ball and Pineapple Brochettes
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1/2 pineapple, peeled
1/2 honeydew melon, seeded
30 large blueberries
15 fresh mint leaves
1 lime, cut into wedges
Equipment:
A melon baller
15 to 30 thin skewers or decorative toothpicks, depending on lengthCut the pineapple into 1/2-inch thick slices. Cut the slices into 1/2-inch cubes and discard the hard pieces that come from the core. Set aside to drain on paper towels. Use the melon baller to make balls from the honeydew, about the same size as the pineapple chunks. On very fine skewers or decorative toothpicks, thread a blueberry, a piece of pineapple, a mint leaf, a melon ball, a piece of pineapple, and finally, a blueberry. Chill, covered, until ready to serve, up to 8 hours. Just before serving, squeeze lime juice over the skewers.
Other Recipes from this Episode
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