Fruit filled cantaloupe melons are hollowed out and filled with oranges, apples, peaches, blue berries and strawberries and topped with a honey yogurt dressing.
Prep Time30 minutesmins
Total Time30 minutesmins
Course: Fruits
Cuisine: American
Keyword: fruit filled cantaloupe
Servings: 4
Author: Laura Warnke
Ingredients
2large cantaloupe melonscut in half and seeds removed
1orangepeeled and sectioned
1applecubed
1peachpeeled and sliced
1teaspoonlemon juice
1cupfresh blueberries
1/2cupcut fresh strawberries
Dressing
16 ounce cartoncreamy French vanilla yogurt
1Tablespoonhoney
1/4teaspooncinnamon
Instructions
With a melon baller (or small teaspoon), scoop out 2-3 cups of cantaloupe balls and set aside. Leave enough cantaloupe in the shell to be scooped out and eaten as part of the fruit.
In a large bowl, combine orange, apple, and peach and sprinkle with lemon juice. Toss to coat evenly.
Stir in your cantaloupe balls, blueberries, and cut strawberries.
Divide fruit evenly into 4 portions and fill the cantaloupe slightly over the top. If you have leftover fruit, just refrigerate and have it for a snack or another meal.
In a small bowl, combine the yogurt, honey and cinnamon.
Top your fruit filled cantaloupe with the yogurt mixture.
Garnish with a sprig of mint, if desired.
Serve fresh and cold for breakfast or brunch with muffins or a delicious quick bread.
Notes
Yield: 4 servings. Can be made an hour ahead and kept refrigerated.