Seasonal fruit kabobs with fresh cantaloupe, prosciutto, mozzarella cheese, red onion, raspberries and green grapes with a delicious honey infused raspberry balsamic dipping sauce.
3 tablespoons red raspberry balsamic vineger, 2 tablespoons honey
Drain and pat dry mozarella cheese balls; roll prosciutto into thin tubes or "cigar" shapes and cut into halves or thirds; slice red onion; rinse and dry grapes and berries (See recipe notes about the prosciutto)
1 package fresh Ciliegine mozzarella balls, 8 ounces prosciutto, thinly sliced, 2 cups green grapes, 1 red onion, cut into 1/4" inch pieces, 1 pint red raspberries
Cut cantaloupe in half and remove seeds; use a melon baller to form melon balls. If you're using a knife to cut cube sized bites, I recommend removing the rind. Place the melon cut side down. Gently insert knife at an angle and move it down to remove the rind. Then cut the melon into 1"inch bite sized pieces.
1 large cantaloupe
Assemble the fruit kabobs
Leave plenty of room for the "handle" on the skewer. Slide a melon ball onto the skewer, then prosciutto, cheese ball, red raspberry, slice of onion. Repeat, ending with a raspberry. (See recipe nots)
Notes
The serving size or yield depends upon how big your cantaloupe is and what size chunks you cut the melon into or, the number of melon balls you get from a cantaloupe.I got enough medium sized melon balls (enough for 10 skewers) from one large cantaloupe, so you can use this as a gauge.Ciliegine Mozzarella BallsThese are small mozarella cheese balls (about the size of a cherry or grape tomato) and are packed in liquid; they're usually in the gourmet cheese department or delicatessan area at your grocer.Dipping SauceAs written, the dipping sauce yields about 1/4 cup; if you're serving a large group, increase the ingredients in the same ratio: 3 tablespoons raspberry vinegar: 2 tablespoons honey6 tablespoons raspberry vinegar: 4 tablespoons of honey, and so onAssembling the fruit kabobsThe hardest part about this recipe is fooling with the prosciutto. It's thin, delicate and oily. I remove one slice at a time, roll it up into a cigar shape, and use kitchen scissors to cut it to the size I want.If it doesn't roll perfectly, don't worry about it; just pinch it together and stick it on the skewer!