RECIPE OF THE DAY! WATERMELON AND GRAPE KAOBOS

Summer temperatures mean moving everything outdoors, including your eats! Picnicking is one of the best parts of the season, and it’s a great way to involve the whole family while basking in nature’s beauty. There are three key factors to packing the perfect picnic: each dish should be able to be made ahead of time, not spoil quickly and be transported easily. Steer clear of heavy toppings, sticky sauces and mayo-based recipes—they’ll create a mess and attract insects; the latter can even pose a health risk. Instead, choose items that are easy to eat with your hands (or just with a fork—no knives allowed!) and will be safe to nibble on after an hour or two has passed (assuming you don’t leave the dishes out in the glaring sun—which is never a good idea, regardless of ingredients)
My creative picnic recipes will have everyone at the table asking for more without guilt. Watermelon Kabobs

Makes 16 kabobs

Total Time: 45 minutes

INGREDIENTS

1/2 small seedless watermelon (about 7 lb), rind removed

1 lb large seedless green grapes, removed from stems

1 pt blueberries

1 lime

2 Tbsp sugar

PREPARATION

1. Have ready sixteen 6 to 8-in. wooden skewers, and line a rimmed baking sheet with plastic wrap.

2. Cut watermelon in chunks. Alternating fruits, thread on skewers. Arrange on baking sheet, cover with plastic wrap and refrigerate until serving.

3. Grate zest and squeeze juice from lime. Put zest, lime juice and sugar in a small bowl, let stand 10 minutes, then stir until sugar dissolves.

4. Just before serving, drizzle or brush kabobs with lime syrup. Transfer to serving platter.

Planning Tip: Can be prepared through Step 2 up to 1 day ahead.

Per 1 kabob 71 Calories