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.
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
|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
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.
Amounts Per Serving
- Total Fat: 0g
- Cholesterol: 0mg
- Sodium: 10mg
- Total Carbohydrates: 22g
- Protein: 0g
Hy-Vee Seasons July 2020