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Honeydew Fruit Bowls

 Honeydew Fruit Bowls
"Melon puree over sweet fruit is a welcome summer dish," shares Alaska field editor Isabel Fowler from Fairbanks. "Melon halves make fun 'bowls'."
16 ServingsPrep/Total Time: 30 min.


  • 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


  • 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 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.