Triple Melon Bowl Recipes

TRIPLE-MELON BOWL

Steps:

• Cut honeydew and cantaloupe into balls. Mix honeydew, cantaloupe and watermelon. Line large salad bowl or serving platter with endive. Spoon fruit mixture into bowl; refrigerate until chilled if desired.
• Just before serving, sprinkle with bacon flavor bits.

WATERMELON FRUIT BOWL

Steps:

• With a large, sharp knife, remove the top 1/4 section of the watermelon. With a melon baller, scoop flesh from inside of watermelon, removing as many seeds as possible. Leave 1/2 inch of flesh inside the shell of the watermelon. Scoop cantaloupe and honeydew in the same manner, removing as much flesh as possible, and discarding the rinds. Refrigerate fruits separately until ready to assemble.
• In a small saucepan over medium-high heat, bring water and sugar to a boil. Remove from heat, and continue stirring until sugar has completely dissolved. Add lemon zest, and set aside to cool.
• To serve, place watermelon balls, cantaloupe, honeydew, oranges, pineapple, strawberries, and grapes, in a large mixing bowl. Pour syrup over, and toss thoroughly. Transfer mixture to watermelon bowl, and serve. Set aside any fruit mixture that will not fit. There will be enough fruit to refill the bowl.

MELON BERRY BOWLS

Steps:

• Cut melon in half crosswise; remove seeds with a spoon. Using a melon baller, scoop out flesh and transfer melon balls to a bowl; reserve melon rinds to use as serving bowls. Add blueberries to the melon balls; toss to combine.
• Stir together yogurt, maple syrup, lemon juice, and ginger in a small bowl.
• Fill each melon rind with 1/2 cup of the yogurt mixture; top with 1/2 cup granola. Top with half of the melon mixture. Spoon 1/4 cup plain yogurt over each; garnish with more granola. To serve, spoon layered mixture into small serving bowls.

MELON MELBA BOWLS

Steps:

• Slice the peaches and add to a medium bowl. Sprinkle with a teaspoon of lemon zest, a couple of tablespoons lemon juice, and sugar. Let the peaches sit for 5 minutes, then gently stir in the mint, if using, and the berries.
• Halve the cantaloupes and trim the bottoms so they sit flat. Scoop out the seeds and fill with ice cream or sorbet and the Melba topping.

TRIPLE-MELON-BALL FRUIT DESSERT

Steps:

• Cut the watermelon into thick slices about 4cm(11/2 inches) and patiently and gently pick out all the seeds or alternatively use a seedless variety.
• Using a melon baller cut as many balls as you can from the slice trying to waste as little fruit as possible. Don't worry if a few aren't perfect balls as you can hide them in the middle of the glass.
• Put the balls in a bowl and keep chilled.
• Repeat with the other two melons trying to have roughly the same amount of balls of each type.
• Mix the melon balls gently together and divide into 4-6 parfait glasses depending on how tall they are.
• Keep covered in the fridge until serving, adding a chocolate biscuit stick or ice-cream wafer stick or similar decoration.
• You can even serve this with ice-cream or whipped cream though I do prefer it as a salad.

MELON BOWLS WITH FRUIT SORBET

Steps:

• Trim a 1/2-inch from each end of both cantaloupes, then half the cantaloupe right down the middle. Scoop out all the seeds and discard.
• Set the melons on a sheet pan and sprinkle the inside with the lime juice. Fill the melon bowls with the fruit sorbet when you are ready to serve.

MELON FRUIT BOWL

Steps:

• In a large bowl, combine the melon, pineapple and strawberries; set aside. Place the dressing ingredients in a blender; cover and process until smooth. Serve with fruit salad.

FRESH MELON SMOOTHIE BOWL RECIPE BY TASTY

Steps:

• Add all the ingredients to a blender and mix on high.
• Pour into a bowl or half a hollowed out cantaloupe, and top with desired fruit and other toppings.
• Enjoy!