Ingredients

Lunchmeat
Cheese
Chives
Watermelon
Cantaloupe
Honeydew

Directions

Treasure Maps:
Place 1 slice of lunchmeat on 1 slice Swiss or provolone cheese. Roll up like a treasure map and wrap to secure with a blade of chives.

Melon Pops:
Slice watermelon, cantaloupe and honeydew into ½- to 3/4-inch-thick slices. Cut out circle shapes with a biscuit cutter. Slide a Popsicle stick into bottom of each circle to make a lollipop.

Fruity Porcupine:
Halve a cantaloupe and remove seeds. Place one half cut-side-down on plate.
Thread grapes, pineapple chunks, cantaloupe chunks, strawberries and maraschino cherries on wooden kabob sticks. Starting at the bottom of the cantaloupe half, insert skewers into cantaloupe half to make a “spiky porcupine.”

Peanut Butter Fondue for Apples:
Cut red and green apples into bite-size chunks. Insert a toothpick into each chunk.
Combine ¼ cup peanut butter with 2 tablespoons honey; stir well. Dip apple chunks into peanut butter mixture like fondue.

Rainbow Bright:
Arrange fruit and vegetables on a plate of all the colors of the rainbow, in the shape of a rainbow -strawberries, cherry tomatoes, cantaloupe, carrots, bananas, yellow bell pepper, kiwi, celery, blueberries and grapes! And make sure to put a little pot of gold at the end of the rainbow made of vegetable dip!

Carrot Patch Cones:
Combine 1 container whipped cream cheese with 2 tablespoons ranch seasoning mix.
Fill large ice cream cone cups with cream cheese mixture.
“Plant” baby carrots by sticking them halfway into cream cheese mixture.