Individual Melon Blueberry Salad Bowl Recipe

  • melon-orange-green-blueberries-basil sprig

    My kids and I can’t get enough fresh seasonal melon. Can you blame us!? Summer melon is super sweet, refreshing, and delicious! 

    This recipe couldn’t be easier to prepare, and my kids love helping make it because they think scooping out the balls of melon is fun. Served in the melon itself, the final presentation of this recipe is pretty and impressive. Your kids can wow their guests!

    True story: When my nine-year-old son had this melon blueberry salad he said, “This is even better than the donut I had earlier today!”

    Kid Approved: Individual Melon-Blueberry Salad Bowl Recipe

    A fruit salad that's better than a donut? You better believe it.

    Prep Time:
    Servings: 2


    • melon: 2 small (approximately 3-pound) melons; cantaloupe, sugar kiss, honeydew, your choice
    • blueberries, washed and dried: ⅓ cup
    • fresh lime juice: 1 tablespoon
    • fresh orange juice: 1 tablespoon
    • fresh basil: for garnish


    Step 1: Use a chef's knife to cut a small slice of the top and bottom of one of the two melons.

    cut melon-knife

    Step 2: Slice the melon in half, and then set up each half of the base you made. 

    Step 3: Use a large spoon to scoop out the seeds.

    orange-melon-spoon-melon seeds

    Step 4: Use a melon baller or small (about 1-inch) cookie scoop to scoop melon balls. Being careful not to go too close to the bottom where you cut the base, work your way around the melon until you've gotten most of the "meat" out of it. Add the melon balls to a large mixing bowl as you go.

    hollowed out melon-orange-cookie scoop

    Step 5: Now cut the second melon in half, remove the seeds, and scoop balls from it, just as you did the first melon. Add the melon balls to the others and then gently toss them with the blueberries, orange, and lime juices. 

    Step 6: Place the hollowed out melon halves onto plates or shallow bowls. Then pour half of the mixed melon balls into each one and garnish with a couple of basil leaves. Serve chilled.

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