Melon Ball and Pineapple Brochettes

1. 1

   Cut the pineapple into 1/2-inch thick slices.

2. 2

   Cut the slices into 1/2-inch cubes and discard the hard pieces that come from the core.

3. 3

   Set aside to drain on paper towels.

4. 4

   Use the melon baller to make balls from the honeydew, about the same size as the pineapple chunks.

5. 5

   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.

6. 6

   Chill, covered, until ready to serve, up to 8 hours.

7. 7

   Just before serving, squeeze lime juice over the skewers.

* Per serving · 4 servings · Values may vary.

No additional tips available.