Recipe courtesy of Gale Gand and Julia Moskin

Melon Ball and Pineapple Brochettes

  • Level: Easy
  • Total: 30 min
  • Prep: 30 min
  • Yield: 5 servings
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Ingredients

1/2 pineapple, peeled

1/2 honeydew melon, seeded

30 large blueberries

15 fresh mint leaves

1 lime, cut into wedges

Directions

Special equipment:
A melon baller 15 to 30 thin skewers or decorative toothpicks, depending on length
  1. 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.
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