Melon Ball And Pineapple Brochettes Food

BROCHETTES OF MELON, PROSCIUTTO, AND FRESH MOZZARELLA

Steps:

• Using on/off turns, puree olive oil, 1/3 cup basil, and shallot in processor until basil and shallot are finely chopped.
• Cut each cantaloupe wedge crosswise in half. If using large mozzarella ball, trim and cut into 6 cubes. Alternate 1 melon piece, 1 piece ruffled prosciutto, 1 mozzarella ball or cube, 1 more prosciutto piece, and 1 more melon piece on each skewer. (Can be prepared 2 hours ahead; cover and refrigerate. Bring to room temperature 15 minutes before serving.)
• Arrange skewers on platter. Drizzle with basil oil and sprinkle with cracked black pepper. Garnish with basil sprigs.
• *Available at Italian markets, cheese shops, and some supermarkets.

MELON BALL

Steps:

• Place ice, pineapple juice, schnapps, and vodka in a cocktail shaker. Place cap on the shaker, shake, and strain into a cordial or pony glass.

MELON FRUIT BOWL

Steps:

• In a large bowl, combine the melon, pineapple and strawberries; set aside. Place the dressing ingredients in a blender; cover and process until smooth. Serve with fruit salad.

WIGGLY JIGGLY CRYSTAL BALL

Steps:

• For the gelatin: In a large, deep bowl, combine the gelatins. Pour the boiling water over the mixture and sir until completely dissolved. Refrigerate for 1 1/2 hours or until partially set.
• Meanwhile, prepare the cosmic fruit: Cut cantaloupe, watermelon, and honeydew into stars and moon shapes. Press the fruit into the partially set gelatin, then refrigerate for 4 hours or until set.
• Place the bowl in a pan of hot water to loosen the gelatin from the sides, then invert onto a wizard-like platter.

SCALLOP MANGO BROCHETTES

Steps:

• In a saucepan, heat 1 tablespoon of olive oil. Add onions and paprika cook until caramelized. Add tomato and simmer for 10 to 15 minutes. Season with salt and pepper to taste. Let sauce cool. Puree in a blender until smooth. Add hot sauce and set aside. Clean sea scallops by removing the small muscle attached. Peel the ripe mango and cut into 1/2-inch cubes. Place one piece of mango and one scallop on skewer. Season with salt and pepper. Lightly coat ingredients with oil and grill until scallop is medium rare. Garnish with sauce and fresh cilantro.

MELON BALLS WITH HONEYLIME YOGURT

Steps:

• Use a melon baller to scoop out balls of flesh from the cantaloupe; place balls in a large bowl. Repeat with the honeydews and add the balls to the bowl. Use the handle of a teaspoon to scrape out the visible watermelon seeds in rows, then scoop out flesh with the melon baller. Add to other melon balls and toss well with orange juice to combine. Chill.
• In a medium bowl, whisk together the honey and lime juice until honey is liquefied. Whisk in yogurt; taste and add more honey or lime according to your taste.
• Divide melon balls between 4 serving dishes and drizzle 1/2 cup yogurt over each. Enjoy.

BROCHETTES OF MELON, PROSCIUTTO, AND FRESH MOZZARELLA

Steps:

• Puree olive oil, basil and shallot in processor until basil and shallot are finely chopped.
• Can be made the day before and bring out to room temperature for an hour before serving.
• Make round balls from the smaller end of a melon baller, leave at least a half inch around the edges. Hold a toothpick with 2 fingers, stick in a melon ball with the rounded side down.
• Next, roll up a piece of prosciutto and place it on top of the melon ball.
• Then stick in a mozzarella piece at the end.
• Stick the toothpick with the mozzarella side down into the rim of the cantaloupe.
• Repeat until both half of the cantaloupe rims are filled with these little brochettes.
• Can be made 2 hours ahead, cover and refrigerate.
• Divide and pour the sauce into the 2 bowls of the cantaloupe.
• Dip a brochette into the sauce and put the whole thing in your mouth at once.
• Enjoy!