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Melon with Kiwano Melon Sauce 


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Heart-Friendly Recipe (Click for more information)
Heart-friendly RecipeX
This recipe contains:

Fat:
No more than 15g

Saturated Fat:
No more than 5g

Cholesterol:
No more than 150 mg

Sodium:
No more than 250 mg

Carbohydrates:
No more than 80g

Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
Low-Sodium Recipe (Click for more information)
Low-Sodium RecipeX
This recipe contains:

Sodium:
No more than 200 mg

Diabetes-Friendly Recipe (Click for more information)
Diabetes-friendly RecipeX
This recipe contains:

Fat:
No more than 15g

Saturated Fat:
No more than 5g

Cholesterol:
No more than 300 mg

Sodium:
No more than 1000 mg

Carbohydrates:
No more than 50g

Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
Low-Carb Recipe (Click for more information)
Low-Carb RecipeX
This recipe contains:

Carbohydrates:
No more than 45g Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
Quick And Easy Recipe (Click for more information)
Quick and Easy RecipeX
This recipe requires 30 minutes or less for complete preparation.
Dairy-Free Recipe (Click for more information)
Dairy-Free RecipeX
This recipe contains no milk or milk products, no casein or whey.
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Gluten-Free RecipeX
This recipe contains no gluten containing ingredients or products.

Serves: 4 person(s)

Preparation Time: 15 mins
Cooking Time: 0 mins

This tasty recipe provides two fruit servings.

Ingredients:

1 cup honeydew melon chunks

1 cup watermelon chunks

2 kiwano melons

1 pulp from kiwano melon above

1/2 cup cantaloupe chunks

2 tsp chopped fresh mint, to taste

2 tsp grated orange peel

1 tsp sugar

4 fresh mint sprigs (optional garnish)


Directions:

MELON: In a bowl, toss together honeydew and watermelon chunks. Halve both kiwano melons lengthwise. Scoop out interior of first kiwano melon and add to melon mixture. Scoop out interior of second kiwano melon and reserve for making sauce. Divide melon mixture evenly among the kiwano melon shells.

SAUCE: Place reserved kiwano melon pulp in food processor or blender with cantaloupe chunks, mint, orange peel, and sugar. Cover and process until smooth.

Pour sauce over fruit in shells; garnish with mint sprigs.

Author:

Centers for Disease Control and Prevention
CDC: Fruit & Veggies - More Matters

Recipe Book Notes


 



NUTRITIONAL INFO 

(Per Serving)
Calories
50 cals
Kilojoules
209 kJ
Fat
0.2 g
Carbohydrates
11.0 g
Protein
1.0 g
Cholesterol
0.0 mg
Sodium
11 mg
Saturated Fat
0.0 g
Fiber
1.0 g
Calcium
9.0 mg
Total Sugars
8.0 g
Note: A dash indicates no data is available.