The attractive presentation of this medley of summer fruits — cantaloupe, strawberries, and blueberries — makes it especially appealing. Sometimes all you need is a little creativity to take fruit from so-so to stunning, and this one comes together with nothing more exotic than a melon baller and a bit of patience. It's a favorite for brunch tables and baby or bridal showers alike.
Photos by Hannah Kaminsky at Bittersweet.
Key Ingredients & Substitutions
- Ripe cantaloupes. Their hollowed-out shells become the serving cups — choose melons that feel heavy for their size and smell fragrant at the stem end, both signs of ripeness.
- Strawberries and blueberries. Blackberries make a good substitute for blueberries if you prefer, and raspberries work well folded in too.
- Kirsch or apple juice concentrate. Optional, but a splash adds extra flavor to the fruit as it marinates — kirsch adds a subtle cherry-brandy note, while apple juice concentrate keeps things family-friendly.
- Fresh mint. A simple garnish that adds a fresh, fragrant finish and a pop of green against the fruit.
- A squeeze of lemon. Keeps the fruit tasting bright and can slow browning if any cut fruit sits before serving.
Variations
- Add other fruit. Diced kiwi or seedless grapes make a nice addition to the mix, both for flavor and color.
- Make it a dessert. Add a small scoop of vegan vanilla ice cream or coconut whipped cream on top just before serving.
- Skip the shells. Simply serve the fruit mixture in small bowls or stemmed glasses if you'd rather not hollow out the melons — it's just as tasty, if less dramatic.
- Add a squeeze of lime. A little citrus brightens the whole mix, especially if the fruit isn't at peak ripeness.
- Make mini portions. Use smaller melons and halve them for individual single-serving cups at a party.
Tips for the Best Melon Cups
- Leave a sturdy shell. About ¼ inch of flesh keeps the melon cup from falling apart or cracking once filled.
- Let the fruit marinate. Refrigerating it for 30 minutes to an hour lets the flavors meld together before serving.
- Trim the base. A thin slice off the bottom of each shell helps it stand securely on the plate instead of wobbling.
- Garnish just before serving. Fresh mint added at the last minute keeps its color and aroma bright rather than wilting.
- Chill the shells too. A cold melon cup keeps the fruit inside fresher longer, especially if serving outdoors in warm weather.
Make Ahead & Storage
The fruit mixture can be prepared and refrigerated up to a day ahead, covered tightly so it doesn't pick up other flavors from the fridge. Hollow out the melon shells and fill them closer to serving time, since they can weep liquid the longer they sit filled.
How to Serve
Serve chilled as a light, refreshing dessert or a beautiful addition to a summer brunch spread.
Recipe
Melon Cups with Strawberries and Blueberries
Ingredients
- 2 ripe cantaloupes halved and seeded
- 1 cup strawberries hulled, halved if small, quartered if large
- ¾ cup blueberries or blackberries
- 1 to 2 tablespoons kirsch or apple juice concentrate optional
- mint leaves for garnish, optional
Instructions
- Scoop the flesh out of the cantaloupes, using the small end of a melon baller; leave a shell about ¼ inch thick.
- Combine the melon balls with the remaining fruit and the optional kirsch or apple juice concentrate in a shallow bowl and let stand, refrigerated, for 30 minutes to an hour, stirring occasionally. Cover and refrigerate the melon shells until needed.
- Before serving, cut a thin slice from the bottom of each melon shell so that it will stand securely. Divide the fruit mixture among the shells. Garnish with mint leaves and serve.
Notes
Explore more recipes for strawberries, blueberries, and other berries.
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