Soak your wooden skewers in a bowl of cold water for 15 minutes. This keeps them from burning or splintering when you handle them. Pat them dry with a paper towel before you start threading anything.

Grab a small bowl and whisk together the honey, lime juice, vanilla extract, and melted butter. Add the powdered sugar and sea salt, then stir until you get a smooth glaze. Mine always drips down a little when I'm making it, and that's honestly the best part.

Thread your star watermelon skewers onto the soaked skewers first, alternating colors as you go. I like to do watermelon, then a strawberry slice, then a blueberry, repeating that pattern until I reach the top. This creates those patriotic layers that make people stop and take photos.

Add the feta cubes between the berries — don't skip this step. The creamy cheese chunks break up the sweetness and add this sophisticated salty vibe that makes everyone ask what your secret ingredient is.

Drizzle the honey-lime glaze over each finished skewer, making sure to coat all the exposed fruit. I use a small spoon to get into the crevices, and sometimes a little pools at the bottom of the plate (which is perfect for dipping). Scatter the fresh mint leaves on top for a final touch.

Chill these homemade fruit skewers in the refrigerator for at least 10 minutes before serving. Cold fruit tastes so much fresher and holds its shape better on the plate. If you're making them ahead, they'll stay perfect in an airtight container for up to 6 hours.