Fruit Salad in a Cantaloupe Bowl
Cantaloupes offer a great opportunity to serve an elegant summer salad in an edible bowl!
Ingredients
- Three whole California cantaloupes, washed and scrubbed under running water.
- Fresh summer fruits (e.g. kiwis, peaches, strawberries, grapes, blueberries), washed and cut or separated into bite-sized pieces.
- Agave
- Mint (optional)
Using a clean knife and cutting board, slice a small piece from the stem end of two whole cantaloupes. Then slice another small piece from the other end of each melon. This will help stabilize the cantaloupe “bowls” on plates. Now, slice the cantaloupes in half. Scoop out the seeds along with a small portion of the flesh making a large enough hole to contain the fruit salad.
Chop the second cantaloupe into bit-sized pieces. Mix cantaloupe in a large bowl with other fruits. Drizzle agave nectar to taste and add copped or whole mint leaves, if desired. Stir to combine. Place each cantaloupe half on a plate. Spoon fruit mixture into each cantaloupe “bowl.” Serves 4.
