*You won't need the full watermelon, cantaloupe, or pineapple, but you can chop it all up and make the number of skewers that you need and then repurpose the rest of the fruit. We made eight skewers for the photos we took for this post, but often make less when it is just for the two of us, usually about two skewers per person.
Fire up your grill, and let it get hot.
Then, start by cutting up all of your fruit. You will not need the entire watermelon, cantaloupe, or pineapple. Either cut it all up and store the rest or cut up about half of everything. When we made eight skewers we used about a quarter watermelon and cantaloupe and about half of a pineapple.
Load up your skewers with the cut up fruit. For the photos, we decided to do all the same fruit on each skewer, but you could mix it up and do a little of everything on each skewer or do it the way we did.
Once your grill is ready, place the skewers on it. Grill for about 3-4 minutes on each side. You want the fruit to start to blacken and soften but not get too mushy. Remove from the grill once finished.
To turn your kabobs into a salad, let the fruit cool, and then place it all in a large serving dish. Drizzle balsamic vinegar, and top your salad with chopped fresh basil. Sprinkle with a little salt if you dig a salty-sweet kind of concoction! Enjoy!
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