Honeydew Fruit Bowls Recipe

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"Melon puree over sweet fruit is a welcome summer dish," shares Alaska field editor Isabel Fowler from Fairbanks. "Melon halves make fun 'bowls'."
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:16 servings
Quick Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 16 servings


  • 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

Nutritional Facts

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.


  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

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