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Fruit Salad Pudding

Forget your old run-of-the-mill fruit salad! Did you know you can make a pudding out of fresh, seasonal fruit – like melons?  It’s true. And I did. These watermelon, cantaloupe and honeydew puddings are so fun and pretty and will impress your guests.

 

 

 

 

 

I had a thought the other day – whoever decided that Nutrition should be a career, must have made that decision in July. I think it went something like this… “Wow, these fresh fruits and vegetables are everywhere, and they’re so sweet, colorful and dee-licious! I think I need to teach people about why they’re so good for you, and how eating them every day can keep you healthy and happy!”

You know that mind-conversation couldn’t possibly have happened in January or March, right? But July was MADE for healthy eating, and it is indeed a registered dietitian’s favorite month!

Everything is in season right now, and I’ve been pickling, creating new salads, living on juicy, ripe peaches and berries, and OH the melons! Gorgeous! So, how perfect, that this month’s Recipe ReDux challenge is to show how we’re using our bounty of July produce.  I mean, where to begin?

I haven’t been able to resist melons lately. There are so many to try – I’m loving those little personal, seedless watermelons that I see everywhere. And cantaloupe is so super sweet right now. And honeydew. Yes please! I picked up all three the other day and decided to experiment a bit with a recipe that was inspired by Food52.

 

 

 

Forget regular fruit salad! Fruit Salad Pudding is a fun and pretty dessert to impress your guests @Craving Something Healthy

 

Shut the front door! Are these little melon puddings almost too pretty to eat or what? This is my grown-up version of the melon fruit salad. Everything in one bowl, but served in a new and surprising way.

[bctt tweet=”When life gives you melons, make fruit salad pudding! #RecipeReDux”]

 

 

Forget regular fruit salad! Fruit Salad Pudding is a fun and pretty dessert to impress your guests @Craving Something Healthy

 

Remember the other day when I shared my Watermelon Lime Snow Bowls? I said to “reserve the watermelon juice for another purpose” and I’m sure you were thinking what purpose could watermelon juice have… Well, it’s time to pull out the juice and use it to make melon pudding.

You could make this pudding with just one type of fruit (easiest), but if you’re having company, or have some extra time on your hands, it’s actually very easy to use several fruits and make the layers. SO pretty!

 

Forget regular fruit salad! Fruit Salad Pudding is a fun and pretty dessert to impress your guests @Craving Something Healthy

Fruit Salad Pudding

5 from 1 vote
Print Pin Rate
Prep Time: 1 hour
Total Time: 3 hours
Servings: 6 servings
Author: Craving Something Healthy

Ingredients

  • 1 personal size seedless watermelon cut into cubes or about 4 cups of watermelon
  • 1 medium cantaloupe cut into cubes
  • 1 medium honeydew melon cut into cubes
  • 1 cup organic or GMO free cornstarch divided (Bob's Red Mill makes a GMO free cornstarch)
  • 6 tablespoons sugar divided

Instructions

To Make the Layers:

  • Puree one fruit at a time in a food processor or blender, until it is smooth.
  • Strain fruit puree through a mesh strainer to remove any pulp (save pulp to make fruit ice)
  • You should have approximately 2 cups of each type of fruit juice.
  • Mix 1/2 cup of each type of fruit juice with 1/3 cup of cornstarch. Whisk well to remove all lumps and add the cornstarch mixture back to the juice.
  • Working with one flavor at a time - place the juice/cornstarch mixture in a small saucepan set to high heat, and add 2 tablespoons of sugar (or to taste).
  • Stir constantly, and bring juice to a boil. Reduce heat to low and whisk well until the juice is thickened and smooth. Transfer to a 2 cup measuring cup for easier pouring, and divide the pudding evenly between 6 glasses or serving bowls.
  • Let the pudding cool in the freezer for about 10 minutes and then repeat with the remaining fruit layers.
  • Chill in the refrigerator for at least 2 hours and serve.

Notes

Recipe inspired by Food52
Did you make this recipe?Tell me @CravingSomethingHealthy!

 

What’s your favorite summer produce (can you even pick just one?!)

How do you eat it?

Eat well!

 

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15 Comments

  1. Oh wow, I never thought of this! This is brilliant. And it looks so so pretty for summertime. This could work for a healthier dessert—could you sub honey or pureed dates for the sugar?

    1. I can’t imagine honey, dates or any type of sweetener wouldn’t work. Also – if your fruit is super ripe and sweet you may not need sweetener! Thanks for visiting Dana 🙂

    1. Thanks Natalie! The layering was actually really easy (I was worried). The cornstarch idea was from Food52 – Love their Genius Recipes! Thanks for stopping by and leaving a comment 🙂

  2. The colours of this pudding remind me of the sunset- so gorgeous! Summer fruit is the best, and I agree, it’s as if June, July, and August are made for healthy eating. How could anyone resist such fresh produce? I certainly wouldn’t be able to!

    1. I agree, the colors are so beautiful and summer-y. I thing part of the reason summer fruits and vegetables taste so good is because they’re so pretty! Thanks for stopping by Genevieve 🙂

  3. This is so unique, Anne! I thought it was a smoothie when I saw it but it’s oh so much better. I have watermelon and cantaloupe right now so totally going to make it with my daughter.

  4. Shut the door is right! Love love this idea. What a show stopper. I need to plan a party to make these. Agree summer season makes RDs!

    1. Thanks Jessica – I love my little spoons too – perfect for a food blog and portion control 🙂 I got them at CB2. Saw them on Carlene Thomas’s blog and had to have them, so we can all thank her!

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