1 handful mint leaves, chopped, plus more for garnish
1 cup sugar
1 cantaloupe cut into 32 wedges
1 honeydew cut into 32 wedges
1 pineapple cut into 32 wedges
In a saucepan over high heat, bring the bourbon and water to a boil. Add the sugar and stir until it is dissolved. Add the mint, cover, and let stand for 1 hour. Chill.
While that is cooling, skewer the fruit onto metal or bamboo skewers, alternating the fruit for color and texture. Place the kabobs on a platter. Drizzle them with the cold mint bourbon sauce. Garnish with fresh mint.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.