Low-calorie fruit bowl with watermelon and grapes

Low Calorie Recipe Food Inspiration: Fruit Bowl with Watermelon and Grapes

BySavannah Brooks
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Why Make This Recipe

This Fruit Bowl with Watermelon and Grapes is a fantastic choice for those looking to enjoy a healthy snack. It is low in calories, packed with vitamins, and incredibly refreshing. Whether you’re trying to maintain a healthy diet or just want a tasty treat, this fruit bowl is perfect for warm days or as a nutritious dessert.

How to Make Fruit Bowl with Watermelon and Grapes

Ingredients:

  • 2 cups of watermelon, diced
  • 1 cup of grapes, halved
  • 1 tablespoon of fresh mint leaves (optional)
  • Juice of half a lemon (optional)

Directions:

  1. Start by cutting the watermelon into bite-sized pieces and place them in a large bowl.
  2. Rinse the grapes under cold water, then slice them in half and add them to the watermelon.
  3. If you like, chop the fresh mint leaves and sprinkle them over the fruit for added flavor.
  4. Squeeze the juice of half a lemon over the bowl for a zesty kick. This step is optional but recommended for added freshness!
  5. Gently toss all the ingredients together until mixed well.
  6. Serve immediately or chill in the refrigerator for about 30 minutes before serving for a cooler treat.

How to Serve Fruit Bowl with Watermelon and Grapes

Serve the fruit bowl in small individual bowls or glasses. You can also add a dollop of yogurt or a sprinkle of nuts for extra texture and flavor. This dish is great for parties, picnics, or just as a simple snack at home.

How to Store Fruit Bowl with Watermelon and Grapes

To store leftovers, place the fruit bowl in an airtight container. Keep it in the refrigerator and consume it within 1-2 days for the best taste and freshness. Avoid freezing, as the texture of the watermelon will change.

Tips to Make Fruit Bowl with Watermelon and Grapes

  • Choose ripe watermelon for the best flavor.
  • Wash the grapes thoroughly to remove any dirt or pesticides.
  • If you’re preparing this dish ahead of time, add lemon juice just before serving to keep the fruit fresh and bright.

Variation

Feel free to add other fruits to the bowl! Strawberries, blueberries, or pineapple can work well alongside watermelon and grapes. You can also substitute the mint with basil or add a sprinkle of chia seeds for extra health benefits.

FAQs

1. Can I use other types of fruit?

Yes! You can mix and match different fruits based on your preferences or what’s in season.

2. Is this recipe vegan?

Absolutely! This Fruit Bowl with Watermelon and Grapes is completely plant-based and vegan-friendly.

3. Can I make it in advance?

It’s best to enjoy this fruit bowl fresh, but you can prepare the fruit in advance and mix it right before serving. Just be careful not to let it sit too long to keep the flavors vibrant.

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Fruit Bowl with Watermelon and Grapes

  • Author: admin
  • Total Time: 10 minutes
  • Yield: 4 servings
  • Diet: Vegan
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Description

A delightful and refreshing fruit bowl featuring juicy watermelon and grapes, perfect for a healthy snack or dessert.

Ingredients

  • 2 cups of watermelon, diced
  • 1 cup of grapes, halved
  • 1 tablespoon of fresh mint leaves (optional)
  • Juice of half a lemon (optional)

Instructions

  1. Cut the watermelon into bite-sized pieces and place them in a large bowl.
  2. Rinse the grapes under cold water, then slice them in half and add them to the watermelon.
  3. If desired, chop the fresh mint leaves and sprinkle them over the fruit.
  4. Squeeze the juice of half a lemon over the bowl for added freshness.
  5. Gently toss all the ingredients together until well mixed.
  6. Serve immediately or chill in the refrigerator for about 30 minutes before serving.

Notes

For added texture, serve with a dollop of yogurt or a sprinkle of nuts. Best consumed within 1-2 days when stored in an airtight container in the refrigerator.

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Snack
  • Method: No Cooking Required
  • Cuisine: American

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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