Publisher Photo
Publisher Photo
"Melon puree over sweet fruit is a welcome summer dish," shares Alaska field editor Isabel Fowler from Fairbanks. "Melon halves make fun 'bowls'."
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 30 min.
VERIFIED BY Taste of Home Test Kitchen
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Nutritional Facts

2/3 cup: 58 calories, 0 fat (0 saturated fat), 1mg cholesterol, 9mg sodium, 14g carbohydrate (0 sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 fruit.

  • 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
  1. 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).
Originally published as Honeydew Fruit Bowls in Taste of Home August/September 2000, p17

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forHoneydew Fruit Bowls

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Average Rating
Loading Image
Mediabong Goes Here