Melon Bowl Food

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 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.

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.

CARVED WATERMELON BOWL

Steps:

• To carve melon bowl, cut off top 1/4 of melon. Being careful not to cut through to melon, cut thin slice from bottom of melon so it will sit flat. Scoop out watermelon, leaving 1/2- to 1-inch-thick shell.
• Carve watermelon as shown in steps on right. Wrap melon bowl in plastic wrap to keep moist; refrigerate until ready to fill. At serving time, fill with cut-up fruit.

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 BOWLS WITH PROSCIUTTO AND WATERCRESS SALAD

Steps:

• Preheat oven to 325 degrees. Arrange prosciutto in one layer on a wire rack set over a rimmed baking sheet. Bake until crisp, about 20 minutes. Let cool. Coarsely chop half the prosciutto; set aside.
• Halve melons, and discard seeds. Drizzle 3 tablespoons vinaigrette over watercress, onion, tomatoes, chopped prosciutto, and basil in a bowl. Season with salt and pepper, and toss well. Divide salad among melon halves, and serve with remaining prosciutto slices.

MINTY FRESH FRENCH APERITIF AND APPETISER CHARENTAIS MELON BOWLS

Steps:

• To prepare: Halve and remove the pips and fibres. Cut a small piece from the bottom of each melon so they sit upright in a bowl.
• Run a knife carefully around the top edge of the melon, as you would prepare a grapefruit. Then cut the flesh in to segments - going as deep as you can without damaging the outer skin - almost like a sunburst pattern - like rays of the sun! Wiggle the knife around to make them quite deep - the liquor will seep into them whilst they are chilling. Place the melon halves in attractive individual serving bowls.
• Pour in the pineau, sherry or port until the centre of the melon is filled - making sure that it is not too full as it will run over. Place the filled melon halves in the fridge for about 4 hours to chill before serving. Place a mint sprig into each melon half to serve.
• To store - Keep uncut melons at room temperature until fully ripened, then store in the fridge for up to 5 days. Cut melon should always be covered with Clingfilm and used within 3 days.

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!

MELON BALL

Steps:

• Place ice, pineapple juice, schnapps, and vodka in a cocktail shaker. Place cap on the shaker, shake, and strain into a cordial or pony glass.