Cantaloupe melon 'bowls' are filled with a scoop of frozen yogurt and topped with a mixture of fresh fruit, a drizzle of honey and sprinkled with granola. These 'fruit salad bowls' are ideally served as a refreshing dessert.

Fruit Salad in a Melon Bowl

2 ripe cantelopes*, cut in half and seeded
1 pint fresh raspberries
1 pint fresh blueberries
8 strawberries, hulled and sliced
1 kiwi, peeled and chopped
2 cups frozen yogurt
1 cup granola
4 teaspoons honey

1. Cut a slight section off of the bottom of each cantaloupe half to make stable.*
2. In a bowl, mix together raspberries, blueberries, strawberries and kiwi.
3. Place a 1/2 cup of frozen yogurt into each melon bowl. Top with 1/4 of the fruit mixture, drzzle each with 1 teaspoon of honey sprinkle with 1/4 cup granola. Serve immediately.

Makes 4 servings.

Serving Suggestion: Substitute the frozen yogurt for vanilla yogurt and serve this fruit salad for breakfast or brunch.

*Melons, squash, and cucumbers -- all of which ripen while lying on the ground – can be exposed to salmonella and e. coli bacteria. As a precaution, they should be washed with soap and hot water, then rinsed before proceeding with any recipe. This applies even if you are only using the flesh of the melon (or squash or cucumber); the mere act of cutting through the rind is enough to bring harmful bacteria in contact with the flesh.