Ingredients

Dressing:
3 Tbs. fresh lime juice
3 Tbs. sugar
1 1/2 tsp. poppy seeds
1/4 tsp. salt
1/2 C. vegetable oil

Kabobs:
2 3-pound honeydew melons, halved, seeded
1 small seedless watermelon, cut into 3/4-inch-thick slices
24 6-inch bamboo skewers

Directions

Whisk first 4 ingredients in medium bowl. Gradually whisk in oil. Using large melon-baller, scoop out 72 balls of honeydew. Using 1 1/4- inch round fluted cookie cutter, cut out 48 rounds from watermelon slices. Alternate 3 honeydew balls and 2 watermelon rounds on each skewer. (This can be made 4 hours ahead. Cover dressing and kebobs separately; chill.) Serve kebobs with dressing.