Ingredients
3 tbsp fresh lime juice
3 tbsp sugar
1 ½ tsp poppy seeds
¼ tsp salt
½ cup vegetable oil
2 honeydew melons, 3 lb each, halved, seeded
1 small seedless watermelon, cut into ¾-inch-thick slices
Preparation
Whisk first 4 ingredients in medium bowl.
Gradually whisk in oil.
Using large melon-baller, scoop out 72 balls of honeydew.
Using 1 ¼- inch round fluted cookie cutter, cut out 48 rounds from watermelon slices.
Alternate 3 honeydew balls and 2 watermelon rounds on each skewer. (This can be made 4 hours ahead. Cover dressing and kebobs separately; chill.)
Serve kebobs with dressing.
