Special equipment: flower-shaped cookie cutters and 8 ice-pop sticks
Slice the cantaloupe and honeydew into 1/2-inch-thick slices. Using small flower-shaped cookie cutters, cut flowers from the melon slices. Using a paring knife, cut a wedge out of the stem end of each strawberry to form a heart shape. Cut the granola bars crosswise into equal squares.
Assemble by skewering the ingredients through the ice-pop sticks, alternating between melon flowers, strawberries and granola bars, in any combination.
Recipe courtesy of The Kitchen