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!

Grilled Honey-Rum Cantaloupe

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.

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.