Sea Turtle Beach Watermelon, Feta & Mint Skewers
Sweet watermelon, salty feta, and fresh mint make a cool, no-cook appetizer for warm days.
Food safety
Keep cut melon and feta chilled; do not leave them at room temperature for more than 2 hours.
Allergens: milk
Equipment
- Cutting board
- knife
- 16 short skewers or toothpicks
Ingredients (for 4 servings)
- 3 cups seedless watermelon, cut into 1-inch cubes (450 g)
- 4 oz feta cheese, cut into small cubes (115 g)
- 16 fresh mint leaves
- 1 tablespoon fresh lime juice
- 1 teaspoon olive oil
- Pinch of black pepper
- A few extra lime wedges for serving
Directions
Wash the outside of the watermelon before cutting. Pat the cubes dry.
Thread watermelon, a folded mint leaf, and feta onto each short skewer.
Arrange on a chilled plate.
Stir lime juice, olive oil, and black pepper; drizzle lightly over the skewers just before serving.
Skill taught
Balancing sweet, salty, tangy, and herbal flavors.
Affordable substitution
Use a small mozzarella cube in place of feta.
Party option: Make a large chilled platter and keep a second tray refrigerated until needed.
Relaxed option: Skip skewers and serve the ingredients as a small watermelon-feta salad.
Leftovers and storage
Best assembled shortly before serving; refrigerate any leftovers in a covered container and use within 1 day.