Watermelon Canary Kebabs with Lime Poppy Seed Dressing
By Chef Chris Faulkner


3 tablespoon Organic Limes juice freshly squeezed
3 tablespoon Sugar
1 1/2 teaspoons Poppy Seeds
1/4 teaspoons Salt
1/2 cups Vegetable Oil
3 pound Canary Melons halved seeded
1 small Red Watermelon seedless cut into 3/4 inch thick slices
24 Bamboo Skewers (6 inches in length)


Whisk first 4 ingredients in medium bowl. Gradually whisk in oil. Using large melon baller, scoop out 72 balls of honeydew. Using 1 1/4-inch round fluted cookie cutter cut out 48 rounds from watermelon slices.

Alternate 3 honeydew balls and 2 watermelon rounds on each skewer. (Can be made 4 hours ahead. Cover dressing and kebabs separately; chill.) Serve kebabs with dressing.