Honeydew Fruit Bowls Recipe

Be the first to write a review

Rate recipe

"Melon puree over sweet fruit is a welcome summer dish," shares Alaska field editor Isabel Fowler from Fairbanks. "Melon halves make fun 'bowls'."

This recipe is:

Quick

Diabetic Friendly

[X]

Rate Honeydew Fruit Bowls Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Honeydew Fruit Bowls Recipe

Prep/Total Time: 30 min.

Yield: 16 Servings

30 30

Ingredients

1 large honeydew, halved
1 large red apple, diced
1 large navel orange, sectioned
1 medium firm banana, sliced
1 kiwifruit, peeled and sliced
1/2 cup blueberries, divided
2 tablespoons orange juice concentrate
1 tablespoon lemon juice
1 cup unsweetened raspberries
2 tablespoons half-and-half cream

Directions

Remove fruit from honeydew; set melon bowls and fruit aside. In a bowl, combine apple, orange, banana, kiwi, 1/4 cup blueberries, orange juice concentrate and lemon juice. Spoon into the melon bowls; set aside. In a blender or food processor, combine honeydew, raspberries and remaining blueberries; cover and process until blended. Stir in cream. Pour over fruit. Set bowls in a bed of ice; serve immediately. Yield: 16 servings (2 fruit bowls).

Nutritional Analysis: One 2/3-cup serving equals 58 calories, trace fat (0 saturated fat), 1 mg cholesterol, 9 mg sodium, 14 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 1 fruit.

Originally published as Honeydew Fruit Bowls in Taste of Home August/September 2000, p17