Thread cantaloupe cubes onto 6 skewers; place in a large resealable plastic bag. Combine rum, lemon juice, 2 tablespoons honey, and mint; pour over melon. Seal bag; refrigerate 2 hours, turning bag several times.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Ever tried marinating your cantaloupe in honey and rum and then grilling it for extra flavor? Now's the time to give it a go!
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. fresh cantaloupe, peeled, seeded, and cut into 1-inch cubes | ||
| 3 oz. white rum | ||
| 3 tbsp. fresh lemon juice | ||
| 2 tbsp. plus 1/4 c. Hy-Vee honey, divided | ||
| 1 tbsp. fresh mint, chopped, plus additional for garnish | ||
| Hy-Vee Mediterranean sea salt |
Things To Grab
- Large resealable plastic bag
- Charcoal or gas grill
- Bamboo or metal skewers
Directions
Prepare grill for direct cooking over medium-high heat. Drain cantaloupe, reserving 2 tablespoons marinade. Combine marinade with remaining 1/4 cup honey. Grill kabobs on a greased grill rack for 3 to 5 minutes or until slightly charred, turning occasionally and brushing with sauce. Season to taste with sea salt. Garnish with additional fresh mint, if desired.
Nutrition facts
Servings
110 Calories per serving
Amounts Per Serving
- Total Fat: 0g
- Cholesterol: 0mg
- Sodium: 10mg
- Total Carbohydrates: 22g
- Protein: 0g
Daily Values
0%
Iron 0%
0%
Calcium 0%
0%
Vitamin D 0%
0%
Potassium 4%