Melon Caprese Skewers

I brought a few things home from our Europe trip last year… a few extra pounds, some shoes, and a major love for Melon Caprese Skewers!

Melon Caprese Skewers from (@whatsgabycookin)

There are a few constants while in any country in Europe during the summer months – I always have an Aperol Sprtiz before dinner. We get pizza and gelato at least twice a day. And a melon and prosciutto appetizer always appears at dinner. It’s the perfect combo of salty and sweet and I’ve been making these Melon Caprese Skewers on repeat since coming home.

Melon Caprese Skewers from (@whatsgabycookin)

Seeing as how summer is upon us (OFFICIALLY TODAY), and it’s all about entertaining, I turned our favorite appetizer into a bite sized snack that you can make, bring, serve, devour all summer long. 3 kinds of melon, honeydew, cantaloupe and watermelon skewered with fresh mozzarella and salty prosciutto and then drizzled with basil vinaigrette. What more could you ask for? These Melon Caprese Skewers are beyond simple!

Melon Caprese Skewers from (@whatsgabycookin)

Use a melon scooper or a small ice cream scoop to form the melon balls and then you’re ready to go! Or skip the skewers and just make a really killer melon ball and mozzarella salad with a drizzle of the vinaigrette!

Melon Caprese Skewers from (@whatsgabycookin)

Melon Caprese Skewers

Yield: Serves 10

Melon Caprese Skewers


  • 1/2 cup Basil Vinaigrette
  • 1 small cantaloupe, scooped into balls
  • 1 small honeydew, scooped into balls
  • 1 small seedless watermelon, scooped into balls
  • 20 fresh water-packed mozzarella balls, drained
  • 10 thin slices prosciutto, cut in half lengthwise, gathered into ruffle
  • Small wooden skewers (about 4-6 inches long)
  • Maldon sea salt
  • Freshly cracked black pepper


  1. Thread an assortment of the ingredients on the skewer - melon ball, basil leaf, mozzarella ball, ruffled prosciutto etc.
  2. Arrange skewers on platter. Drizzle with basil vinaigrette and sprinkle with maldon sea salt and freshly cracked black pepper.

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking

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  1. OMG. This is such a cute idea! I love this healthy, delicious appetizer! Even kids will love this!

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  3. This sounds yummy! I would like to make this for a progressive dinner. It sounds like something I can make ahead and keep fresh for an hour or two before it is our turn. Any suggestions? Thank you for the great idea! -Lori

  4. I’d like to serve these as an appetizer at an upcoming wedding. Do you think that the melons could be scooped ahead of time and possibly frozen to reduce the amount of prep time the day of? Thanks!

    1. They could certainly be scooped ahead of time but freezing them won’t work. Melon is funny like that!

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