Breakfast, snack, dessert, or after a sweaty workout, this refreshing fruit salad is a welcome addition to any summer menu. Cantaloupe is the star of this show, with its extra sweet, juicy flesh and delicious, musky fragrance.
Cantaloupe Fruit Salad
Ingredients
- 2 tsp (10 mL) honey
- Juice of 1/2 orange
- 1/8 tsp (0.5 mL) cayenne or chili powder
- 1 cantaloupe
- 1 cup (250 mL) blackberries or other berry of choice
- 1 small banana, sliced into 1/2 in (1.25 cm) chunks
- Pinch of salt
- 1 cup (250 mL) plain Greek yogurt
- 1 1/2 tsp (7 mL) vanilla extract
- 2 Tbsp (30 mL) roasted unsalted pumpkin seeds
Nutrition
Per serving:
- calories335
- protein19g
- fat7g
- saturated fat1g
- trans fat0g
- carbohydrates58g
- sugars44g
- fibre8g
- sodium48mg
Directions
01
In small saucepan over medium-low, place honey, orange juice, and cayenne or chili powder, then heat until honey is liquefied. Remove from heat and let cool to room temperature.
02
Slice cantaloupe in half and scoop out seeds. Cut into thin wedges and remove rind from each wedge. Arrange on serving platter.
03
In medium bowl, toss together berries, banana, and a pinch of salt. Tumble over melon wedges. In small bowl, stir together yogurt and vanilla. Drizzle overtop fruit along with orange syrup, and sprinkle with pumpkin seeds.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
