2 cups pineapple juice

¾ cup orange juice

½ cup cider vinegar

1/3 cup lime juice

2 tablespoons finely chopped fresh mint

1 ripe honeydew melon, halved and seeded

1 ripe cantaloupe melon, halved and seeded

24 (6-inch) bamboo skewers, soaked in water for 1 hour

1 ripe pineapple, peeled, cored and cut into chunks

1 teaspoon expeller-pressed canola oil

Combine pineapple juice, orange juice and vinegar in a saucepan over high heat. Bring to a boil, then reduce heat to medium low and simmer until reduced to ¾ cup, about 25 minutes. Pour ½ cup of the juice mixture into a small bowl; set aside to cool, then stir in lime juice and mint. Set remaining glaze aside in saucepan. Using a melon ball cutter, scoop out enough melon balls from the honeydew and cantaloupe to measure 4 cups total or cut melons into 2- x 1-inch pieces. Thread each skewer with fruit, alternating honeydew, pineapple, and cantaloupe and leaving about ¾-inch of the skewer exposed at the blunt end. (Wrap this end with foil to prevent burning.) Prepare a grill for medium heat cooking. Arrange skewers on a lightly oiled grill grate and grill until golden brown and slightly charred, brushing fruit all over with reserved glaze in saucepan during the last 30 seconds of cooking. Remove and discard foil, then arrange kebabs on individual serving plates and drizzle with reserved pineapple-mint glaze. Serve immediately.

Ann Kagan