Mojito Fruit Kabobs
It has been abnormally hot in Denver the last week or two. Like, go outside only for more ice and beer kind of hot. The Macheesmo family is simply not made for this kind of heat and so we turn to eating only cold things in times like this.
I think for the last few weeks my 18-month old daughter has exclusively eaten fruit and cheese. She is living her best life.
So, I wanted to make something for the Fourth of July holiday, but to be honest, even lighting the grill seemed too ambitious. I just wanted something crisp, ice cold, and light. Enter these Mojito Fruit Kabobs!
Any melon will get the job done here but I like a mix of watermelon and cantaloupe. Plus a small mountain of fresh mint and a good glug of rum will get you there. Don’t let these sit too long or they will turn into some sort of strange alcoholic slurry, but after a few minutes, they are a pretty refreshing thing on a stick.
- Use a melon baller to make melon balls with a cantaloupe, watermelon, or melon of your choice. Add balls to a large container with fresh mint.
- Add in light rum and soda and stir to combine.
- Cover and store in the fridge for 20-30 minutes. Don’t keep them longer than a few hours in the fridge in the liquid or they will start to break down.
- Drain off liquid (or make a cocktail??) and make kabobs with melon balls! Eat immediately!
Mojito Fruit Kabobs
These are the perfect adult dessert for an outdoor party. If you don’t have a melon baller (how do you live?!) you can also just chop the melon into cubes. But I like the bigger sized balls on the melon baller.
I did 1/2 of a cantaloupe and 1/2 a small watermelon plus a pretty huge amount of fresh mint. If it smells like a gum factory in your kitchen, you’re doing it right.
Add these ingredients to a big container with a lid and add in the rum. Use a light rum. Nothing too strong.
Plus some lemon lime soda for some fizz. The liquid will probably not completely cover the fruit, but that’s okay. Just give it a shake every 5-10 minutes while the fruit marinates.
I think about 30 minutes is plenty of time to infuse the fruit. It soaks up the rum surprisingly fast, but doesn’t end up being super strong.
From here, the fruit goes right on skewers and you’re done!
BONUS POINTS: Take shots of the leftover juice? I’m no longer in my 20’s and generally don’t do shots, so I poured it into a rocks glass with ice like a damn adult. It was delicious.
Mojito Fruit skewers though?! Summer perfection.
Take that ridiculous, sweltering heat.