3 tablespoon Sugar
1 1/2 teaspoons Poppy Seeds
1/4 teaspoons Salt
1/2 cups Vegetable Oil
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.