Fruit-Filled Melons Recipe
Fruit-Filled Melons Recipe photo by Taste of Home

Fruit-Filled Melons Recipe

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Fresh summer fruit is extra appealing served in a melon half and topped with a light dressing. The recipe comes from Tamie Foley of Thousand Oaks, California.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
Quick Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 2 large cantaloupe melons, halved and seeded
  • 1 medium orange, peeled and sectioned
  • 1 medium apple, cubed
  • 1 medium peach, sliced
  • 1 teaspoon lemon juice
  • 1 cup fresh blueberries
  • 1/2 cup halved fresh strawberries
  • 3/4 cup (6 ounces) fat-free pineapple, lemon or vanilla yogurt
  • 2 tablespoons unsweetened applesauce
  • 1 teaspoon honey
  • 1/4 teaspoon ground ginger
  • 4 large lettuce leaves

Nutritional Facts

One serving equals 216 calories, 1 g fat (0 saturated fat), 1 mg cholesterol, 57 mg sodium, 51 g carbohydrate, 0 fiber, 6 g protein. Diabetic Exchanges: 3 fruit, 1/2 fat-free milk.


  1. With a melon baller, scoop out 2 cups of cantaloupe balls; set aside. Cut out and reserve remaining cantaloupe for another use, leaving 1/2-in. thick shells.
  2. In a large bowl, combine orange, apple and peach. Sprinkle with lemon juice; toss gently. Stir in cantaloupe balls, blue berries and strawberries.
  3. In a small bowl, combine the yogurt, applesauce, honey and ginger. Line melon shells with lettuce; add fruit. Top with yogurt mixture. Yield: 4 servings.
Originally published as Fruit-Filled Melons in Taste of Home June/July 1998, p16

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