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Cantaloupe Skewers with Mozzarella

Cantaloupe skewers with mozzarella combine sweet, juicy melon cubes with creamy fresh bocconcini on easy-to-hold skewers. Drizzled with honey and finished with mint and flaky salt, they’re a no-cook appetizer that looks elegant and stays fresh.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

cantaloupe
  • 1 medium cantaloupe cut into 1-inch cubes (about 4 cups)
fresh mozzarella balls
  • 8 oz fresh mozzarella balls (ciliegine or bocconcini) drained
honey
  • 2 tbsp honey
fresh mint leaves
  • 2 tbsp fresh mint leaves torn
flaky sea salt
  • 0.5 tsp flaky sea salt
freshly cracked black pepper
  • 0.25 tsp freshly cracked black pepper optional
extra virgin olive oil
  • 1 tbsp extra virgin olive oil optional, for drizzle
small wooden or bamboo skewers
  • 12 small wooden or bamboo skewers use 12–16; leave a small handle at the bottom

Method
 

Prep the melon and mozzarella
  1. Slice the cantaloupe in half, scoop out the seeds, and cut the flesh into 1-inch cubes; pat lightly with a paper towel to remove excess moisture for better skewer grip (no heat).
  2. Drain the mozzarella balls and pat them dry so they hold on the skewer without slipping (no heat).
Assemble the skewers
  1. Thread 1–2 pieces of cantaloupe alternating with 1–2 mozzarella balls onto each skewer, leaving a small handle at the bottom for easy holding (no heat).
  2. Arrange the skewers on a serving plate or platter in a single layer so the honey and juices don’t pool (no heat).
Finish and serve
  1. Drizzle the honey evenly over the assembled skewers (no heat).
  2. Add an optional drizzle of extra virgin olive oil if using (no heat).
  3. Scatter the torn fresh mint leaves across the top so they stay bright and fragrant (no heat).
  4. Finish with a pinch of flaky sea salt and cracked black pepper if desired (no heat).
  5. Serve immediately, or refrigerate uncovered for up to 30 minutes before serving; do not assemble more than 1 hour ahead because the cantaloupe releases juice and softens (chill: 30 minutes, uncovered).

Notes

Pro tip: Pat both the cantaloupe and mozzarella dry before skewering so the mozzarella doesn’t slide and the honey clings better. Refrigerate uncovered up to 30 minutes; for best texture, avoid assembling more than 1 hour ahead (freezing: no). Dietary swap: For a dairy-light option, use lactose-free mozzarella or a similar fresh cheese alternative, keeping the rest the same.