Zutaten für Fruit Sunburst
- 2 medium cantaloupes
- 4 cups cubed watermelon
- 1 pint strawberries
- Skewers
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Zubereitung von Fruit Sunburst
- Cut both cantaloupes in half lengthwise and scoop out the seeds using a spoon.
- Place one cantaloupe half, cut-side down, on a cutting board. Carefully peel the rind using a sharp knife.
- This peeled cantaloupe half will serve as the base for your Fruit Sunburst.
- Using a melon baller or a small ice cream scoop (approximately 1-inch diameter), create melon balls from the watermelon and the remaining three cantaloupe halves.
- Wash and hull the strawberries. Set aside.
- Thread 6-7 melon balls onto each skewer, alternating watermelon and cantaloupe for a colorful effect. Leave about 2 inches of skewer at the bottom.
- Top each skewer with a strawberry to add a pop of color and flavor.
- Gently insert the skewers into the peeled cantaloupe base, arranging them attractively.
- Repeat steps 6-8 until all the fruit is used. Refrigerate for at least 30 minutes before serving for optimal freshness.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
156g
Fat
0g
Carbs
15g
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30 Minutes Or Less Time To Make Main Ingredient Preparation Occasion Low Protein Healthy 5 Ingredients Or Less Fruit Easy Finger Food Low Fat Summer Vegetarian Dietary Low Sodium Low Cholesterol Seasonal Low Saturated Fat Low Calorie Low Carb Healthy 2 Low In Something Melons Presentation Served Cold
