Peach Cantaloupe Smoothie Bowl

I’ve made many smoothie bowls in my day, but I’ve never put a smoothie bowl into a melon. All that changed earlier this week.

I scooped out cantaloupe to make this cantaloupe, blackberry, and basil salad and then I stared at what remained. It seemed like a waste to throw it out so I wrapped it up and then filled it up with a peach cantaloupe smoothie the next morning.

My favorite part about this smoothie bowl is that there’s something left at the bottom when you’re done with the smoothie. I guess you could have a stray blueberry or piece of granola at the bottom of a typical smoothie bowl but odds are, you’ve eaten those already. Once you get to the bottom of this smoothie bowl, there’s still a little cantaloupe that you can scoop out with your spoon.

I topped my smoothie bowl with banana, chia seeds, granola, coconut, and blueberries, but feel free to get creative. I bet almonds, goji berries, and cacao nibs would also be delicious.

Also, a word to wise about making a cantaloupe smoothie bowl: You want the melon to be very steady, i.e., you don’t want it to tip over while you’re pouring the smoothie in. My melon was pretty balanced so I took a risk and poured the smoothie in, but if things are already looking dicey, you can try this trick. Take a sharp knife and slice a thin layer off the bottom of the melon. Make sure you don’t take too much off though because then there will be a hole.

Here’s a song to start you on your peach cantaloupe smoothie bowl journey. Anna St. Louis is from Kansas City but her last name is St. Louis. It’s very confusing to a Midwesterner like me.

Peach Cantaloupe Smoothie Bowl


1 medium-sized cantaloupe, cut in half, seeds removed, and flesh scooped out
1 banana, halved
1 peach, pit removed and cut into pieces
1/2 cup almond milk
1/2 cup fresh pineapple
1/2 cup plain nonfat Greek yogurt
blueberries, banana slices, shredded coconut, granola, and chia seeds for topping


Blend the flesh of one cantaloupe half with half a banana, peach, pineapple, almond milk, and Greek yogurt. Pour into the other cantaloupe half and top with blueberries, banana slices, shredded coconut, granola, and chia seeds. Enjoy!


About Emily Wasserman

Bonjour! My name is Emily and I'm a writer based in St. Louis. I'm also a home baker with a small business, Amélie Bakery. I'm a self-proclaimed francophile and love French pastries and baking.
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