Kitchen > Berries & Fruit > Melon with Kiwano Melon Sauce

Melon with Kiwano Melon Sauce

By Barbara Gibbons, Director of LivingAfterWLS Food & Nutrition

I added this recipe because of a thread about 'good and bad fruits' that is currently being read. Some of you were surprised that as WLS patients, we can eat melons but they are surprisingly low in sugar. This recipe is for those of you that love your melons but want to make a pretty and more appetizing dessert that you can have too. It makes a colorful and beautiful display and a refreshing end to any meal.

Serving Size : 4
1 cup honeydew melon -- chunks
1 cup watermelon -- chunks
2 kiwano melon
1 cup kiwano melon -- pulp
1/2 cup cantaloupe -- chunks
2 tsp chopped fresh mint -- to taste
2 tsp grated orange peel
1 tsp Splenda
4 fresh mint sprigs (optional garnish)

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.

Per Serving (excluding unknown items): 36 Calories; trace Fat (6.2% calories from fat); 1g Protein; 9g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 7mg Sodium. Exchanges: 0 Vegetable; 1/2 Fruit.

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