Cantaloupe Skewers with Mozzarella

Marinating thin ribbons of cantaloupe in a three-citrus dressing transforms the melon into something unexpected. The citrus juices and olive oil gently soften the fruit while enhancing its natural sweetness with a bright, tangy flavor. Skewered with creamy mozzarella and finished with a nutty mix of crushed pistachios and sesame seeds, these skewers beautifully balance contrasting flavors and textures.

You can also serve the marinated cantaloupe ribbons carpaccio-style by arranging them on a plate or platter, then topping with cheese, the nut mixture, and a drizzle of the marinade. 

Can you use either metal or wooden skewers for this dish? 

This recipe works with both metal and bamboo skewers. If using bamboo skewers, there’s no need to pre-soak them, since the cantaloupe is not being cooked over any direct heat.

What else can you add to the skewers?

Cured meats like prosciutto or speck would make a great addition to these skewers to balance the fruit’s sweetness with salty umami. 

Notes from the Food & Wine Test Kitchen

To make slicing easier, trim a small portion off both ends of the cantaloupe (where the stem was and the opposite side). This creates a stable base, making it easier to remove the skin. And the riper the melon, the softer the interior will be, which can make it tricky to slice extremely thin ribbons. While this recipe calls for 1/8-inch-thick ribbons, you can make slicing easier by cutting the melon into 1/4-inch-thick ribbons instead — they can still be easily threaded through the skewers. 

Suggested pairing

A lively, apple-accented Prosecco, such as Santa Margherita Brut Prosecco Superiore, will pair nicely with these summery skewers.

Make ahead 

These are best served immediately, but if you’re preparing them for a party, you can whisk together and refrigerate the marinade up to one day in advance, then marinate the cantaloupe about 30 minutes before skewering the day of.