Melon Kebabs with Honey and Curry........... Perfect Summer Dessert!

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Melon Kebabs with Honey and Curry

Makes 4 Servings

 

This is a perfect, light summer dessert that can be made ahead.Ingredients:

1 teaspoon curry powder

Sixteen 1-inch cubes of firm but ripe honeydew or other green-flesh melon

Juice of 3 limes, about 1/3 cup

3 tablespoons honey

4 mint sprigs for garnish

Few dashes Angostura bitters

Sixteen 1-inch cubes of firm but ripe cantaloupe, or other orange-flesh melonPreparation:

Put curry powder in a small, heavy skillet over medium-low heat and stir a few minutes until it becomes fragrant and darker brown in color. Remove from heat and combine with lime juice, honey, and bitters. Set aside.

Put 4 melon cubes, alternating cantaloupe and honeydew, on each of 8 small (about 6 inches) wooden or metal skewers. (If only 12-inch wooden skewers are available, they can easily be cut in half with a sturdy scissors.) Put kebabs in a shallow pan or dish in 1 layer. Add curry marinade, basting the kebabs a few times. Cover and refrigerate 1 to 2 hours, basting a few times. Remove from refrigerator about 20 minutes before serving.

Put 2 kebabs on each of 4 dessert plates, spoon about 1 1/2 tablespoons of the marinade over each serving, and garnish with a mint sprig. Cooking Tip: Angostura bitters is the little bottle with the yellow cap and oversized label that every bar in America carries, although you can find it in most supermarkets. It's a blend of herbs and spices that adds just the right accent for this sauce as well as other fruit dishes such as fruit salads