Salsa Sticks
(12 skewers)
These colorful little fruit and vegetable kebabs are a refreshing change of pace from heavy hors d'oeuvres. I make several suggested combinations, but the sky's the limit. For a more substantial appetizer, add cubes of feta cheese or chilled shrimp.
In Advance: May cover and refrigerate the syrup for up to 3 days.
1/2 cup honey
1/2 cup freshly squeezed lime juice
6 tablespoons chopped fresh basil
6 tablespoons chopped fresh mint
Salt to taste
2 teaspoons peeled, chopped fresh ginger root and/or seeded jalapeņo chili pepper
Bite-size vegetable and fruits (see combinations that follow)
Bamboo skewers or cocktail toothpicks
In a small, nonreactive saucepan bring the honey, lime juice, basil, mint, salt and ginger and/or chili pepper to a boil. Simmer for 1 minute. Remove from the heat; set aside to cool. Strain the syrup, discarding the solids. Cover and refrigerate until chilled through.
Thread each skewer with desired fruits or vegetables. Drizzle with some syrup. To serve, arrange skewers on a serving plate and serve syrup in a small bowl as a dipping sauce.
VARIATIONS: 
Avocado, Cantaloupe and Pineapple: Prepare these skewers just before serving, or add the avocado at the last minute to prevent browning. Cut 1 firm, ripe avocado, into 12 chunks. Squeeze lime juice over the avocado. 
Thread each skewer with 1 piece each of avocado, bite-size cantaloupe and pineapple.
Watermelon, Grape Tomatoes and Grapes: Thread each skewer with a 1-inch piece of seedless watermelon, a grape tomato and a green or red seedless grapes.
Cucumber, Kiwi and Strawberry: Thread each skewer with a bite-size piece of seedless cucumber (peel or unpeeled), a bite-size piece of kiwi and a hulled strawberry.
Per serving: 49 calories, trace protein, 13 gm carbohydrates, trace fat, 0 mg cholesterol, 0 gm saturated fat, 25 mg sodium, 1 gm dietary fiber