Mixed Melon and Cantaloupe Dessert Platter
Looking for a refreshing dessert that screams summer? This colorful cantaloupe dessert platter is a treat that’s perfect for hot summer days.
Equipment
- ice cream scoops of various sizes
- sharp knife
Ingredients
- 2 cantaloupes, washed, halved, seeds removed, and sliced.
- 1 honeydew melon, washed, halved, seeds removed, and sliced.
- 1 watermelon, washed, halved, seeds removed, and sliced.
- 4 cups green grape clusters
- 1 quart strawberries washed, sliced
- 1 pint raspberries washed
- 10 dates pitted,
- 1/2 cup toasted and salted pistachios roughly chopped
- 1/2 gallon Real California ice cream of choice strawberry, vanilla bean, or sherbet. Or a mix of flavors.
Optional garnishes
- honey, flowers, herbs, flowering herbs, flaky salt
Instructions
- The day before you plan to serve this dessert, place a few baking sheets in the freezer to chill. Allow them to freeze for 2 hours. Then, line with parchment and scoop different sizes and types of ice cream flavors on to them. Place back into the freezer for at least another 4 hours, until the scoops are completely frozen all the way through.
- When ready to serve, line a large serving platter with parchment paper. Arrange the prepared melon slices around the platter. Add the clusters of green grapes, strawberry slices, raspberries, dates, and pistachios. Tuck in floral or herb garnishes.
- Right before serving, add the frozen scoops of ice cream to the top of the dessert platter.
Nutrition
Calories: 952kcalCarbohydrates: 163gProtein: 18gFat: 32gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 104mgSodium: 269mgPotassium: 2233mgFiber: 15gSugar: 135gVitamin A: 9060IUVitamin C: 179mgCalcium: 417mgIron: 4mg
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