Spicy Melon Skewers These zingy marinated fruit kabobs make a light and fresh appetizer for a summer party or a fun side dish at a cookout. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on April 5, 2013 Print Rate It Share Share Tweet Pin Email Prep Time: 40 mins Marinate Time: 2 hrs Bake Time: 6 mins Total Time: 40 mins Servings: 10 Jump to Nutrition Facts Ingredients 1 recipe Chile Syrup, recipe below 3 cup papaya or cantaloupe chunks or balls 3 cup honeydew melon chunks or balls 3 cup seeded watermelon chunks or balls 20 10 inch bamboo skewers 4 ounce thinly sliced prosciutto (6 slices) 1 tablespoon packed brown sugar 1 teaspoon ground ancho, pasilla, or cayenne chile pepper ½ teaspoon paprika ½ teaspoon ground cumin Snipped cilantro Chile Syrup 1 cup water 1 cup sugar 1 teaspoon ground ancho, pasilla, or cayenne chile pepper Directions Prepare Chile Syrup. Place papaya, honeydew, and watermelon in large self-sealing plastic bag. Pour in Chile Syrup. Seal; turn to coat. Marinate in refrigerator 2 to 4 hours, turning bag occasionally. Drain papaya and melon, reserving syrup. Thread papayas and melon pieces on skewers. Heat oven to 400 degrees F. Arrange prosciutto, cut in thin strips, in single layer on large baking sheet. Bake 6 to 8 minutes or until crisp. Transfer to paper towels; cool. In bowl combine brown sugar, the 1 teaspoon ground chile pepper, the paprika, cumin, and 1/8 teaspoon salt. Sprinkle skewered papaya and melon with spice mixture, prosciutto, and cilantro. Drizzle Chile Syrup. Serve with any remaining spice mixture and syrup. Makes 10 servings. Chile Syrup In small saucepan bring water; sugar; and ancho, pasilla, or cayenne chile pepper to boiling. Stir to dissolve sugar. Remove from heat; cool. Hot: 1 tsp. ground ancho chile pepper Hotter: 1 tsp. ground pasilla chile pepper Hottest: 1 tsp. ground cayenne chile pepper Rate it Print Nutrition Facts (per serving) 171 Calories 3g Fat 34g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 171 % Daily Value * Total Fat 3g 4% Sodium 249mg 11% Total Carbohydrate 34g 12% Total Sugars 32g Protein 4g Vitamin C 31.3mg 156% Calcium 20.2mg 2% Iron 0.4mg 2% Potassium 317mg 7% Folate, total 24.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.