Melon Kebabs with Honey and Curry This is a perfect, light summer dessert that can be made ahead. Makes 2 Servings.
	Ingredients: 1 teaspoon curry powder Sixteen 1-inch cubes of firm but ripe honeydew or other green-flesh melon Juice of 3 limes, about 1/3 cup 3 tablespoons honey 4 mint sprigs for garnish Few dashes Angostura bitters Sixteen 1-inch cubes of firm but ripe cantaloupe, or other orange-flesh melon
	Instructions: 1. Put curry powder in a small, heavy skillet over medium-low heat and stir a few minutes until it becomes fragrant and darker brown in color. Remove from heat and combine with lime juice, honey, and bitters. Set aside. 2. Put 4 melon cubes, alternating cantaloupe and honeydew, on each of 8 small (about 6 inches) wooden or metal skewers. (If only 12-inch wooden skewers are available, they can easily be cut in half with a sturdy scissors.) Put kebabs in a shallow pan or dish in 1 layer. Add curry marinade, basting the kebabs a few times. Cover and refrigerate 1 to 2 hours, basting a few times. Remove from refrigerator about 20 minutes before serving. 3. Put 2 kebabs on each of 4 dessert plates, spoon about 11/2 tablespoons of the marinade over each serving, and garnish with a mint sprig. Cooking Tip Angostura bitters is the little bottle with the yellow cap and oversized label that every bar in America carries, although you can find it in most supermarkets. It's a blend of herbs and spices that adds just the right accent for this sauce as well as other fruit dishes such as fruit salads.

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