Making a tropical-inspired cantaloupe bowl filled with Tropical fruit is a terrific way to make a breakfast or brunch in bed special. Either vegan or vegetarian yogurt works great, easy to make it sugar-free too.
Why This Recipe Works
Most mornings on the the go it’s easy to grab a vegan yogurt, top it with a sprinkle of granola, and head out the door with cold brew in the other hand.
But for those special mornings when you have extra time, with just a little extra prep you can make a cantaloupe bowl that’s so fun and festive.
- It’s a special breakfast that comes together in 15 minutes.
- You can easily swap out the types of fruits to add such as making a mixed berry yogurt cantaloupe bowl instead.
- It’s a healthy breakfast to share with someone special since an entire cantaloupe serves 2.
- Easy to make vegan or vegetarian, just add your favorite yogurt
Where’s what you need to make the cantaloupe bowl recipe with tropical fruit, the exact quantities are down at the bottom in the recipe card.
- cantaloupe– to serve one person takes half of a cantaloupe. Other types of melons can of course be used instead.
- other fruits– we added stawberries, blueberries, and mango but vary things up or use your favorite fruits.
- yogurt – any sort of yogurt works here, we used unsweetened plain
- granola– use mueslip instead of granola or even just chopped nuts
- shredded coconut– sweetened or unsweetened
- agave – our sweetener of choice since we didn’t use sweetened yogurt, honey, maple syrup, or going unsweetened work also.
Step by Step Instructions
Cut a cantaloupe in half and scoop out the seeds plus extra fruit from the cantaloupe to make room for your bowl. The flesh you remove can be used for a different purpose or recipe.
Prep the other types of fruit you’re using to put into the fruit bowl by washing them and cutting them into bite sized pieces if needed.
Spoon 2/3 cups of yogurt into the center of your scooped out cantaloupe bowl. Yours might hold a little more or a little less, feel free to change the yogurt amount depending on your bowl size.
Drizzle a little agave syrup over the yogurt. If you used pre-sweetened yogurt, you can skip this.
Spoon about 1 cup of sliced fruit over the top of your yogurt. We used about 1/4 c. of blueberries, 1/3 c. of mango chunks and 1/3 c. of sliced strawberries.
- Other topping ideas include chopped nuts, muesli, banana, vegan chocolate chips, pineapple, or frozen fruits
- Make sure you purchased a ripe cantaloupe at the store if you plan to make this right away
- Plan to serve the melon bowl right away so the fruit won’t start to get soggy
- Instead of filling the melon bowl with yogurt, why not make a smoothie melon bowl instead?
When you’re at the grocery store, look for fruit that is a tan or yellowish color between the netting and is no longer green. A ripe melon also has a sweet and mild scent if you smell it.
Cantaloupes are best kept at room temperature until you’re ready to eat it. Once the fruit is washed and cut into, you’ll want to store the remaining fruit in the fridge.
- 1/2 cantaloupe
- 1 c mixed fruit
- 2/3 C nonfat Greek yogurt
- 2 T granola
- 1 T agave syrup
- Cut a cantaloupe in half and scoop out the seeds plus extra fruit to make room for your bowl.
- Spoon 2/3 cups of the vegan yogurt into the center of your scooped out cantaloupe bowl. Yours might hold a little more or a little less, feel free to change the yogurt amount depending on your bowl size.
- Drizzle a little agave syrup over the yogurt. If you used pre-sweetened yogurt, you can skip this.
- Spoon about 1 cup of sliced fruit over the top of your yogurt. I used about 1/4 c. of blueberries, 1/3 c. of mango chunks and 1/3 c. of sliced strawberries.
Nutrition InformationYield 1 Serving Size 1
Amount Per Serving Calories 443Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 6mgSodium 102mgCarbohydrates 87gFiber 8gSugar 70gProtein 18g