Breakfast Fruit Bowl with Warm Pastries
A vibrant mix of fresh melon, berries, and citrus served with warm bakery pastries—the perfect contrast of juicy fruit and buttery pastry for an easy morning spread.
- Total time
- 15 min
- Servings
- 2
- Calories
- 280
- Protein
- 4g
Ingredients
- ½ medium melon cantaloupe or honeydew melon
- 2 cups fresh berries (blueberries, strawberries, raspberries)
- ½ whole lemon
- 6 leaves fresh mint leaves
- 2 pieces pastries or bread rolls (croissants, brioche, or pain au chocolat)
- 1 tbsp honey (optional drizzle)
Instructions
- 1
Cut melon in half, scoop out seeds, then slice into 1-inch wedges or bite-size cubes.
- 2
Rinse berries and pat dry with a paper towel. Hull strawberries if using them.
- 3
Warm pastries in a 350°F oven or toaster oven for 5 minutes until lightly crispy.
- 4
Toss melon and berries together in a large bowl. Squeeze lemon juice over the top.
- 5
Tear mint leaves and scatter over the fruit. Drizzle with honey if desired.
- 6
Divide fruit into bowls and serve warm pastries alongside.
Tools you’ll need
- cutting board
- chef's knife
- large mixing bowl
- paper towels
- toaster oven or oven
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