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Photography by MICHAEL WILTBANK

It seems like once summer rolls around, there are plenty of vibrant fruit options to inspire. At the height of entertaining season, getting a little creative with centerpieces and edible arrangements truly pays off in awe and photo ops. Here, five deliciously clever ways to make the most of your summer fruit. Take a look!

[updated May 21, 2017]

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Photography by MICHAEL WILTBANK

Cantaloupe Breakfast Bowls

  • 1 cup cottage cheese
  • strawberries, halved
  • 2 tablespoons pistachios, roughly chopped
  • honey, to drizzle
  • mint leaves, for garnish
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Photography by MICHAEL WILTBANK

Directions

Slice the cantaloupe in half and scoop out the seeds from the center. Hollow out the center of each cantaloupe half to create more room for the filling.

Spoon the cottage cheese into each of the halves and top with the strawberries, mint, and pistachios. Drizzle the honey on top, and enjoy!

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Photography by MICHAEL WILTBANK

Papaya Smoothie Bowls

  • 1 papaya, halved
  • 1 cup blueberry smoothie
  • 1 kiwi, sliced
  • 2 tablespoons coconut flakes
  • strawberries, halved
  • ½ banana, sliced
  • ½ cup black berries
  • mint leaves, for garnish
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Photography by MICHAEL WILTBANK

Directions

Scoop out the seeds from each of the papaya halves, along with a bit of the filling – just enough to create a well for the smoothie filing. Once you’ve poured in the smoothie, gently top with the fruits and coconut flakes. Garnish with the mint leaves, and sprinkle on a pinch of chia seeds for added crunch!

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Photography by MICHAEL WILTBANK

Pineapple Party Bowls

  • 1 pineapple, halved
  • 1 cup guacamole
  • 1 cup salsa
  • 1 lime, sliced
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Photography by MICHAEL WILTBANK

Directions

Scoop out the pineapple filling (and perhaps use for a fruit salad or smoothie!), leaving a narrow bar in the center to separate the two sections. Spoon the guacamole into one side and the salsa in the other. Line the center with the limes and serve with a side of chips!

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Photography by MICHAEL WILTBANK

Watermelon Salad Bowls

  • 1 personal watermelon
  • ¼ cup feta cheese, crumbled
  • basil leaves, for garnish
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Photography by MICHAEL WILTBANK

Directions

Slice the watermelon in half and make a shallow nest in the center. Dice the leftover, scooped out watermelon and gently toss with the crumbled feta. Spoon the mixture back into the watermelon halves and garnish with the basil leaves, to serve.

Psst! We used up the leftover juice from the watermelon as a little dipping sauce for the side!

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Photography by MICHAEL WILTBANK

Pineapple Ice Cream Bowls

  • 1 pineapple, halved
  • ice cream (we opted for black cherry and raspberry gelato flavors!)
  • mint leaves, for garnish
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Photography by MICHAEL WILTBANK

Directions

Scoop out the pineapple filling to create a hollow basin for the ice cream to sit in. Spoon generous scoops of ice cream into the pineapple shell and garnish with the mint. Get creative and bring in all sorts of fun toppings and garnishes!