Ingredients

• 3 tablespoons fresh lime juice
• 3 tablespoons sugar
• 1 1/2 teaspoons poppy seeds
• 1/4 teaspoon salt
• 1/2 cup vegetable oil
• 2 3-pound honeydew melons, halved, seeded
• 1 small seedless watermelon, cut into 3/4-inch-thick slices
• 24 6-inch bamboo skewers

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Instructions

1. Whisk first 4 ingredients in medium bowl. Gradually whisk in oil.
2. Using large melon baller, scoop out 72 balls of honeydew. Using 1 1/4-inch round fluted cookie cutter, cut out 48 rounds from watermelon slices. Alternate 3 honeydew balls and 2 watermelon rounds on each skewer. (Can be made 4 hours ahead. Cover dressing and kebabs separately; chill.) Serve kebabs with dressing.