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Fruit-Filled Melons

Fresh summer fruit is extra appealing served in a melon half and topped with a light dressing. —Tamie Foley, Thousand Oaks, California
  • 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 fat-free pineapple, lemon or vanilla yogurt
  • 2 tablespoons unsweetened applesauce
  • 1 teaspoon honey
  • 1/4 teaspoon ground ginger
  • 4 large lettuce leaves


  • 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.
  • In a large bowl, combine orange, apple and peach. Sprinkle with lemon juice; toss gently. Stir in cantaloupe balls, blue berries and strawberries.
  • In a small bowl, combine the yogurt, applesauce, honey and ginger. Line melon shells with lettuce; add fruit. Top with yogurt mixture.
Nutrition Facts
1 each: 216 calories, 1g fat (0 saturated fat), 1mg cholesterol, 57mg sodium, 51g carbohydrate (0 sugars, 0 fiber), 6g protein. Diabetic Exchanges: 3 fruit, 1/2 fat-free milk.

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