Soak your 12 wooden skewers in water for at least 30 minutes before you start. This prevents them from charring or splitting when you're threading the fruit on. I usually set them soaking while I slice the watermelon.

Cut your watermelon in half, then slice it into 1-inch thick rounds. Use a star-shaped cookie cutter to punch out shapes from each round, then gently pat them dry with paper towels. Damp watermelon pieces slip right off skewers, so this step actually matters.

Thread 2 to 3 watermelon stars onto each soaked skewer, leaving about 1 inch at the top for your hand. I personally angle mine slightly so they fan out a bit—it looks prettier and helps the dip stick better. Arrange finished skewers on a serving platter.

Combine your 1/4 cup Greek yogurt with 1 tablespoon honey and the 1/2 teaspoon cardamom in a small bowl. Stir until completely smooth, then add a pinch of sea salt. This dip tastes better when you let it sit for 10 minutes before serving.

Drizzle your 2 tablespoons honey over the watermelon star skewers party, then sprinkle with chopped mint and lime zest. The citrus cuts through the sweetness beautifully. My 6-year-old ate three helpings last Tuesday, so trust me on the portion sizes.

Scatter your toasted coconut flakes and chopped pistachios on top right before serving. Set the cardamom yogurt dip in the center of the platter for dipping. The whole setup takes about 20 minutes from watermelon to table.