Use half a watermelon: Cut a melon in half lengthwise. Poke the skewers into place once you're ready to serve. Display the Kabobs: Lie them flat on a platter Place florist foam inside a wide mouth vase or bowl. If you need to prepare a little in advance, make the skewers and base and then keep them chilled. Before long you'll have the entire melon filled up and looking a bit porcupine-ish. As you finish each skewer poke the bottom into one of the pre-made holes or x's on your watermelon shell.Leave about 3" empty on the bottom of each skewer. You may also choose to place a piece of fresh mint here and there. The grapes and berries can act as cute stoppers in between larger pieces of fruit. Browse 1,657 fruit kabob photos and images available, or search for fruit kabob white background or grilled fruit kabob to find more great photos and pictures. Once all the fruit is cut up, you can start assembling the fruit onto skewers following any pattern you like.Green: Kiwi, Green Grapes, Green Apples, Honeydew.
Orange: Mandarin Orange Slices, Cantaloupe, Mango. Here are some ideas for each color Red: Raspberries, Strawberries, Watermelon, Seeded Cherries, Red Apples. You may also choose to use the melon baller on the cantaloupe. For the fruit kabobs you can use any of your favorite fruits that make each of the colors of the rainbow. Cut the rest of your fruit into bite sized pieces.Using a paring knife, cut small X marks or poke holes in rows as you choose across the outside of the melon shell. Once the shell is dried out a bit you will turn the shell over onto a platter, so the cut side is down and you've got a nice half round base to work with.When you can't make any more balls, scrape the remainder of the watermelon out using a spoon until you have an empty shell (all white), and set the shell aside to let it dry out. Using a melon baller, scoop out all of the watermelon into nice bite sized balls, place them on a platter as you go.Choose to work with the half that looks the best when you turn it over. Cut tip to tip, so that if you turn your half upside down, the tips are barely noticeable at each end. If you're starting with a whole watermelon, cut it in half.
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