Slice the watermelon into thick, flat sections. The thickness matters because overly thin slices will tear when cutting shapes, and slicing too thick will make it difficult to cut out the shapes. Aim for about 1 inch thickness.

Cut the pineapple into flat rings or slabs, removing the core if needed. Pineapple holds its shape well, making it perfect for butterfly cutouts.

Slice the cantaloupe into standard sections, then cut into medium-sized, wedge-shaped chunks. These will act as spacer pieces on the spring fruit kabobs.

Rinse and dry the grapes thoroughly.

Press the butterfly cookie cutter firmly into the watermelon slices. Lift gently to keep the shape intact. Repeat across the surface until several butterfly pieces are formed.

Do the same with the pineapple slices. The contrast between the red watermelon butterflies and yellow pineapple butterflies creates a bright, eye-catching mix.

If any pieces are overly juicy, lightly pat them with a paper towel, to keep things from getting too messy.

Take a bamboo stick and begin threading the fruit in a pattern.

A simple sequence works well:

●     Butterfly (watermelon or pineapple)

●     Cantaloupe chunk

●     Grape

●     Butterfly

Repeat until the skewer is filled, leaving a small space at each end for easy handling.

Mixing colors keeps each kabob visually interesting.

Lay the finished spring fruit kabobs on a tray or wooden board. Spacing them slightly apart allows the shapes to stand out.

Serving chilled enhances the texture and sweetness. A short rest in the refrigerator before serving brings everything together nicely.