Cantaloupe melon ‘bowls’ are filled witha scoop of frozen yogurt and topped with a mixture of fresh fruit,a drizzle of honey and sprinkled with granola. These ‘fruit saladbowls’ are ideally served as a refreshing dessert.
Recipe: Fruit Salad in aMelon Bowl
2 ripe cantelopes*, cut in half and seeded
1 pint fresh raspberries
1 pint fresh blueberries
8 strawberries, hulled and sliced
1 kiwi, peeled and chopped
2 cups frozen yogurt
1 cup granola
4 teaspoons honey
Makes 4 servings.
Serving Suggestion: Substitute the frozenyogurt for vanilla yogurt and serve this fruit salad for breakfastor brunch.
*Melons, squash, and cucumbers — all ofwhich ripen while lying on the ground – can be exposed tosalmonella and e. coli bacteria. As a precaution, they shouldbe washed with soap and hot water, then rinsed before proceedingwith any recipe. This applies even if you are only using theflesh of the melon (or squash or cucumber); the mere act of cuttingthrough the rind is enough to bring harmful bacteria in contactwith the flesh.
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