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Watermelon Fruit Bowl
An easy to make, colorful and refreshing dish that's perfect for summer!
Course Dessert, Side Dish
Cuisine American, Western
Diet Gluten Free
Prep Time 10 minutes minutes
Total Time 10 minutes minutes
Servings 8
Calories 243kcal
- 1 mini watermelon
- 4 cups (800g) fruit I used blackberries and strawberries
Optional dressing:
- 1 teaspoon lemon juice
- 1 tablespoon maple syrup
Slice the watermelon in half with a sharp knife, and scoop out the flesh.
Chop up the watermelon flesh that was removed from the rind.
Cut up your fruit and mix with the watermelon pieces.
Put the watermelon and fruit mixture back inside the watermelon rind.
To make the optional dressing, whisk together lemon juice and maple syrup, then combine with the fruit before transferring into the watermelon rind.
- While the recipe calls for fresh fruit, you can easily use canned fruit instead.
- I like the fruit just plain, but you can toss with dressing (see above) if desired.
- You can cut watermelon lengthwise or slice across.
- To help your fruit bowl sit flat, slice a portion off the bottom to make it level.
- Feel free to use a melon baller instead of chopping up the watermelon.
- There are 0 WW Blue Plan SmartPoints on one serving of this.
Calories: 243kcal | Carbohydrates: 62g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 12mg | Potassium: 742mg | Fiber: 4g | Sugar: 50g | Vitamin A: 3559IU | Vitamin C: 48mg | Calcium: 48mg | Iron: 2mg