Is there anything better than eating delicious food out of a delicious bowl? I love having very little to clean up at the end of a meal!
But, most edible bowls are calorie bombs that leave you feeling crazy overstuffed at the end of the meal. I love to eat soup from a bread bowl but like I really need all that bread!
Fortunately, we live in a world of creative food bloggers and they have come up with wickedly amazing ways to serve delightful dishes in a bowl made from some of our favourite summer fruit! Have a peek
Chicken Melon Salad Bowl
From The Reluctant Entertainer
Makes 8 large salads. Regular toasted pecans taste yummy, too. You can make your own dressing or use a bottled dressing, but NO dressing is just as delicious!
- 2 small watermelon
- 2 small cantaloupe
- 2 lime
- 2 cups rotisserie chicken, chopped
- 1/4 red onion, finely chopped
- 1/2 cup Gorgonzola cheese
- Spicy Pecans (I buy at Trader Joe’s)
- 1/2 cup fresh basil, finely chopped (+8 leaves for garnish)
- 1/2 cup Sweet Onion Poppyseed Dressing (or your favorite sweet dressing) - optional
- Cut the melons in half, removing all seeds. Using a melon baller or small cookie dough scoop, carve out balls of melon and set aside.
- In a large bowl, mix the melon, chicken, onion, cheese, basil, and nuts. Squeeze the fresh lime over the mixture.
- If using a light dressing, such as a sweet (poppyseed) dressing, lightly toss it around the ingredients.
- Fill the melon bowls with the chicken mixture, garnishing with fresh basil. Serve!
From She Knows
- 12 watermelon shot glasses, see below
- 1-1/2 ounces tequila
- 1/2 ounce triple sec
- 1 ounce sweet and sour mix
- 1 small watermelon slice
- 1/4 lime
- Cut watermelon off the rind and place in a martini shaker with lime. Muddle well. Add tequila, triple sec and sweet and sour mix. Shake with ice. Strain into a measuring cup and pour into watermelon shot glasses.
To make watermelon shot glasses, scoop out watermelon balls with a 1-1/2-inch ice cream scooper. Cut a small slice off the bottom. Use a melon baller to scoop the insides out from the top, being careful not to puncture.
Apple Pie Baked Apples
From Paleo Leap
- 6 large apples (any variety);
- ¼ cup walnuts, chopped;
- 2 tbsp. raw honey; (optional)
- ½ tsp. ground cinnamon;
- ½ tsp. pure vanilla extract;
- Preheat your oven to 375 F.
- Cut off the top of 4 of the apples and set aside. Do not throw the tops away!
- Remove the inside of each apple with a spoon very carefully, making sure not to break the peel.
- Remove the skin from the remaining 2 apples and slice very thinly.
- In a bowl, combine the sliced apples with the walnuts, cinnamon, vanilla, and honey, if using.
- Scoop the apple mixture into each hollow apple, and cover with the top of each apple.
- Place the stuffed apples in a small roasting pan and add water to cover the bottom of the pan.
- Cover the pan with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 15 to 20 minutes.
Watercress and Prosciutto Salad in Zatta Melon
From Sippity Sup
- 4 slices of very thin prosciutto
- 2 small, orange fleshed melons (such as Zatta, Charentais, or extra small cantaloupe)
- 8 ounce fresh watercress leaves (washed and well dried, tough stems removed)
- ½ red onion (peeled and thinly sliced)
- ½ cup grape or cherry tomatoes (halved)
- simple, mild flavored vinaigrette (choose your favourite)
- salt and pepper (for seasoning)
Place oven rack in center position then preheat oven to 325 degrees F. Arrange prosciutto slices in a single layer, not touching, on a wire rack set over a baking sheet. Bake until crisp, about 20 minutes. Let cool then coarsely chop into bite sized chunks; set aside.
Halve melons and scoop out and discard seeds; set aside to use as salad bowls.
In a medium bowl toss watercress, onion, tomatoes and prosciutto with 3 tablespoon vinaigrette. Season with salt and pepper; toss again.
Divide salad between melon bowls. Serve immediately
Tropical Papaya Boats
From Minimalist Baker
Simply halve your papaya or cantaloupe, scoop out the seeds, and top with whatever you can round up!
Banana ice cream
These are so versatile you can easily adjust your fixings to suit your tastes.
Vegan Cheesecake Stuffed Strawberries
From Oh My Veggies
- 3/4 c. raw whole cashews, soaked in water overnight (8 hours)
- 2-3 tbsp. water
- 1 tbsp. coconut oil
- 2 tbsp. lemon juice
- 1 tbsp. Grade B maple syrup (or raw agave nectar if you're following a strict raw diet)
- 1 tbsp. cacao nibs or chopped dark chocolate
- 1 lb. strawberries, hulled
- 1 tbsp. ground flaxseed
- 1 tsp. ground cinnamon
- Combine cashews, 2 tablespoons of water, coconut oil, lemon juice, and maple syrup in blender or food processor. Blend until smooth, scraping sides of blender if necessary. If mixture is too thick or the blade of the blender gets stuck, add an additional tablespoon of water. Fold in cacao nibs or chocolate chips. Place mixture in bowl, cover, and refrigerate until firm, 2-3 hours.
- Combine flaxseed and cinnamon in a small bowl. Use a spoon to fill each strawberry with cheesecake. (If you want to serve the strawberries upright on a platter, slice off the tips of each strawberry; you can fill them with a little more cheesecake if you're standing them up.) Sprinkle tops with flaxseed mixture and serve.
I don't know about you but I'm pretty hungry now and thinking of hitting up the market! Do have an awesome edible fruit bowl dish you whip up every summer? Share your recipe with us!