Ingredients
Scale
- 1 small seedless watermelon
- 1 small cantaloupe
- 1 pint strawberries
- 2 peaches
- 1 pint cherry tomatoes
- 1 pint blueberries
- 1 pint mozzarella balls
- 1 pound tortellini, cooked
- 1 bunch fresh basil
- 1 package prosciutto
- Reduced balsamic vinegar
- Wooden skewers
Instructions
-
Prepare the fruit
Use a melon baller to scoop balls from the watermelon and cantaloupe. Slice the peaches into wedges and cut large strawberries in half if needed. -
Prepare other ingredients
Cook the tortellini according to package directions and allow it to cool. -
Assemble the kabobs
Arrange all ingredients on a table and begin skewering them in different patterns and combinations—for example:-
Mozzarella → tomato → basil
-
Watermelon → prosciutto → mozzarella
-
Tortellini → peach → basil
-
-
Arrange on platter
Place the finished kabobs on a large serving platter. -
Finish and serve
Drizzle with reduced balsamic vinegar, or serve the balsamic on the side for dipping.
Notes
- Use short appetizer skewers or cocktail sticks for party servings.
- Chill the assembled kabobs for 20–30 minutes before serving for a refreshing bite.
- Add fresh mint or arugula leaves for extra herbal notes.
- Great for summer parties, brunch spreads, and potlucks.
