Melon Ball and Pineapple Brochettes

Ingredients

• 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 length

Directions

Cut 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.