“Don’t turn your nose up at this dish. Melon grills beautifully, and the minty sauce takes it to the next level. For a great dessert, serve it with big scoops of vanilla ice cream.”
1 cantaloupe – peeled, seeded, and cubed
1/4 cup butter
1/2 cup honey
1/3 cup chopped fresh mint leaves
Preheat grill for medium heat.
Thread the cantaloupe chunks onto 4 skewers. In a small saucepan, heat butter with honey until melted. Stir in mint. Brush cantaloupe with honey mixture.
Lightly oil grate. Grill skewers 4 to 6 minutes, turning to brown all sides. Serve with remaining sauce.