Instructions: Heat oven to 350 degrees. On a baking sheet, toast pecans 8 to 9 minutes, until golden; let cool. In a food processor, finely grind cooled pecans; pulse in cinnamon and transfer to a sheet of wax paper.

Cut cantaloupe into eight 1-inch-thick slices. Remove rind from 1 slice and cut into 4 chunks, immediately threading the pieces onto a skewer. Repeat with remaining slices until you have 8 skewers. Press one side of the kabobs onto pecan mixture and transfer, pecan-side up, onto a serving platter. Serve immediately.

This recipe yields 8 servings.

Description: "Skewered melon is a sweet finish to a summer meal. If you prefer macadamia nuts, use them instead of pecans."

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