20-Minute Refreshing Watermelon Skewers
These Watermelon Skewers with minty lime oil are a quick, refreshing, and healthy appetizer or snack. Crisp cucumber, juicy watermelon, and fragrant mint come together on skewers for a visually appealing bite, enhanced by a drizzle of zesty lime oil. Naturally low in calories and rich in fiber, they’re perfect for summer gatherings or light snacking.
Equipment
- 1 small saucepan
- 1 bowl (for ice bath)
- 1 mini food processor or mortar and pestle
- 1 vegetable peeler or mandolin
- 24 bamboo cocktail skewers
- 1 cutting board
- 1 knife
- 1 serving platter
Ingredients
For the Lime Mint Oil:
- 0.5 oz 14 g fresh mint leaves (plus extra for garnish)
- Zest of ½ lime
- ¼ teaspoon fine sea salt plus extra for sprinkling
- 3 tablespoons 45 ml extra-virgin olive oil
For the Watermelon Skewers:
- 24 bamboo cocktail skewers
- 24 Kalamata olives
- 24 fresh mint leaves
- 2 –3 Persian cucumbers or 2–3 zucchini or 1 English cucumber, peeled into ribbons
- ¼ watermelon cut into 24 1-inch cubes
- Lime wedges for serving
- Prepared lime mint oil for drizzling
Instructions
- Prepare the Ice Bath: Before you begin with the mint, prepare a small ice bath. Fill a bowl with cold water and add ice cubes. This will immediately cool the mint leaves after blanching, helping them retain their vibrant green color and fresh flavor. Set this bowl aside within easy reach.
- Blanch the Mint Leaves: Bring a small saucepan of water to a rolling boil. Carefully add the fresh mint leaves and let them blanch for exactly 10 seconds. This brief heat treatment prevents the mint from oxidizing and turning dark while preserving its aromatic oils. Quickly remove the mint leaves with a slotted spoon and plunge them directly into the ice bath to stop the cooking process.
- Dry the Blanched Mint: Once the mint leaves are fully cooled in the ice bath, drain them thoroughly. Pat them dry gently with a paper towel or clean kitchen towel. Removing excess moisture ensures the mint blends smoothly into the lime oil without diluting the flavors.
- Make the Lime Mint Oil: Transfer the blanched mint leaves to a mini food processor or mortar and pestle. Add the zest of half a lime, ¼ teaspoon of fine sea salt, and 3 tablespoons of extra-virgin olive oil. Process or grind until the mixture becomes a smooth, vibrant green oil. The resulting lime mint oil will have a bright, fresh flavor with a subtle hint of zestiness and salt. If you prefer, the oil can be prepared in advance and stored in the refrigerator until ready to use.
- Prepare the Cucumber Ribbons: Using a vegetable peeler or a mandolin, peel the cucumbers (or zucchini/English cucumber alternative) into long, thin ribbons. Try to make the ribbons as uniform as possible for elegant presentation and easy threading onto the skewers. If the cucumber is particularly watery, gently pat the ribbons dry to avoid excess liquid on the skewers.
- Cut the Watermelon Cubes: Slice the watermelon into roughly 1-inch cubes, making sure each piece is firm and uniform in size. This ensures even skewer assembly and prevents the fruit from breaking apart. Chill the cubes in the refrigerator until ready to assemble the skewers for a refreshing, cold bite.
- Assemble the Skewers: Take a bamboo cocktail skewer and start by threading one Kalamata olive onto the pointed end. Next, fold a fresh mint leaf in half and thread it onto the skewer. Follow this with a folded cucumber ribbon, making sure it lies neatly and doesn’t unravel. Finally, add a watermelon cube to complete the skewer. Repeat this process for all 24 skewers.
- Arrange and Drizzle: Place the completed skewers on a serving platter in an attractive arrangement. Drizzle the prepared lime mint oil evenly over each skewer, allowing the vibrant green oil to complement the bright red watermelon and crisp cucumber. Sprinkle with a pinch of additional fine sea salt if desired to enhance the flavors.
- Serve with Lime Wedges: Add lime wedges around the platter for guests to squeeze over the skewers just before eating. The citrusy tang of fresh lime juice elevates the refreshing flavors and adds a subtle brightness to every bite. Serve immediately for optimal freshness and texture.
Notes
- Blanching mint leaves before blending is key to preserving their bright green color and fresh flavor. A quick 10-second blanch in boiling water followed by an ice bath prevents oxidation.
- The lime mint oil can be prepared ahead of time and refrigerated for up to 3 days. This saves time during assembly and ensures the flavors meld beautifully.
- When slicing cucumbers or zucchini into ribbons, aim for uniform thickness using a peeler or mandolin. Thin, even ribbons fold neatly onto skewers and enhance presentation.
- Watermelon cubes can be prepped and chilled in advance. Cold watermelon enhances the refreshing taste, especially for summer gatherings.
- Use firm, ripe watermelon to prevent the cubes from becoming mushy when threaded onto skewers.
