1 cup fresh cantaloupe, cut in 1-inch cubes
1 cup fresh honeydew melon, cut in 1-inch cubes
1 cup fresh watermelon, cut in 1-inch cubes, remove seeds
1 cup low-fat or fat-free vanilla or fruit-flavored yogurt, for dipping or drizzling
12 wooden craft sticks
Cantaloupe Melon Kabobs
Servings: 6
Ingredients:
Directions:
- Wash melons under cool running tap water. Scrub outside of melons with clean vegetable brush and rinse. Cut open and remove seeds of cantaloupe and honeydew melons. Cut melon flesh from rind and remove any bruised or damaged areas. Cut into 1-inch cubes.
- Press wooden stick through center of a piece of cantaloupe, leaving 1-inch of stick bare for a handle at one end.
- Repeat pressing other pieces of melon on wooden stick alternating types until stick is full.
- Refrigerate or serve immediately. Offer yogurt as sauce for dipping kabobs.
Recipe Category
5 ingredients or less, Kid-friendly recipes, No cooking required, One pan meals
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.
Cantaloupe Melon Kabobs
Servings: 6
Ingredients:
1 cup fresh cantaloupe, cut in 1-inch cubes
1 cup fresh honeydew melon, cut in 1-inch cubes
1 cup fresh watermelon, cut in 1-inch cubes, remove seeds
1 cup low-fat or fat-free vanilla or fruit-flavored yogurt, for dipping or drizzling
12 wooden craft sticks
Directions:
- Wash melons under cool running tap water. Scrub outside of melons with clean vegetable brush and rinse. Cut open and remove seeds of cantaloupe and honeydew melons. Cut melon flesh from rind and remove any bruised or damaged areas. Cut into 1-inch cubes.
- Press wooden stick through center of a piece of cantaloupe, leaving 1-inch of stick bare for a handle at one end.
- Repeat pressing other pieces of melon on wooden stick alternating types until stick is full.
- Refrigerate or serve immediately. Offer yogurt as sauce for dipping kabobs.
Nutrition Facts
6 serving per container
Serving size 1 kabob, 2 teaspoons of yogurt
| Amount Per Serving | ||
|---|---|---|
| Calories | 50 | |
| % Daily Value* | ||
| Total Fat 0.5g | 1% | |
| Saturated Fat 0g | 0% | |
| Trans Fat 0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 25mg | 1% | |
| Total Carbohydrate 11g | 4% | |
| Dietary Fiber 1g | 4% | |
| Total Sugars 10g | ||
| Includes 0g Added Sugars | 0% | |
| Protein 2g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 48mg | 4% | |
| Iron 0mg | 0% | |
| Potassium 226mg | 4% | |
The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.