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Desserts

Melon Infused Detox Water

Infused your water with delicious melon! Cantaloupe, watermelon and honeydew melon balls add a colorful touch and natural flavor to filtered water.

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What better way to stay hydrated than with beautiful multi-color melon balls infused in water. For the finishing touch, squeeze a bit of fresh lime in and you’ve got a hydrating and detoxifying beverage.

When I made my Melon Ball Salad, I intentionally kept out a bag or two of the melon balls and added them to an eco-friendly reusable freezer bag to use later in water. During the warm summer months it’s especially important hydrate and let’s face it, who gets tired of guzzling plain old water all the time? ::raises hand.::

Check out this post to see how easy and fun it is to scoop the melons! Make sure you have melon baller on hand to create these beautiful smooth melon balls.

Try this easy to make melon infused detox water. If you don’t like plain flat filtered water, try some unflavored sparkling water. You’ll enjoy sipping on this delightful and healthy beverage all summer long.

Melon Infused Detox Water

Prep time

2 mins

Total time

2 mins

Melon Infused Detox Water

Author: Zesty Olive

Serves: 1

Ingredients

½ cantaloupe, shaped into melon balls
¼ watermelon, shaped into melon balls
½ honeydew, shaped into melon balls
Juice of 1 lime
Lime slices for garnish
Flat or sparkling unflavored water

Instructions

Cut each melon and scoop melon pieces into small balls using a melon baller.
Freeze melon balls.
When ready to assemble infused water, add a few frozen melon balls to either flat or sparkling unflavored water.
Squeeze a bit of lime juice in water and/or add a slice of lime for garnish.
Enjoy!

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Fruits, Recipes, Salads

Melon Ball Salad

This melon ball salad is cool and refreshing. It’s perfect for summer months, picnics and holiday gatherings.

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This melon ball salad is not only easy, but it’s fun to put it together, too! You’ll need a small watermelon (seedless if possible), a cantaloupe, and a green honey dew melon. And most importantly, a melon baller. I use this one because it has two different-sized scoops on a single utensil, which is very handy. With this salad I needed to use the two different-sized scoops because of how the melons where cut.

Cut the melons in half. Scoop out the seeds from the cantaloupe and honey dew. Then work around the perimeter of each melon as you scoop, like so:

After my first pass at scooping the melons, I turned each half on its side and carefully vertically cut away the scooped sections revealing a new perimeter that was solid and scoop-able. Hope that made sense. Basically, you want to be able to scoop out more melon, so cut away the part that you’ve already scooped.

If not serving this salad immediately, carefully arrange the melon balls in your serving dish and refrigerate.

I usually serve the salad without a dressing because I think the melons are sweet enough, but a squirt of lime and a drizzle of honey makes a simple dressing.

TIP: if you have melon balls left over, freeze them in a plastic bag and use later in sparkling water, like so:

Enjoy!

Melon Ball Salad

Prep time

20 mins

Total time

20 mins

Melon Ball Salad

Author: Zesty Olive

Serves: 4-6 servings

Ingredients

1 small seedless watermelon
1 cantaloupe
1 honey dew melon
Special utensil needed: melon baller

Instructions

Cut each melon in half. Scoop out the seeds from the cantaloupe and honey dew.
Work around the perimeter of each melon as you scoop sections with the melon ball utensil.
After your first pass at scooping, reveal more melon by cutting away the section that you've already scooped. Try turning each melon half on its side and carefully vertically cut away the scooped sections revealing a new perimeter that's solid and scoop-able.
If not serving this salad immediately, carefully arrange the melon balls in your serving dish and refrigerate.
Optional Dressing
The juice of one lime and ¼ cup honey. Drizzle over salad and very carefully toss.

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Brownies and Bars, Desserts, Recipes

Flourless Chocolate Brownies

These flourless chocolate brownies are amazing. No, really. They’re easy to make, they’re gluten-free, and they’re over-the-top full of chocolate! Just look at that crinkly, flaky top!

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This might be my favorite brownie recipe – they’re that good. Trust me, you’ll want to make these. 😉

Here’s the summary of how these insane flourless chocolate brownies came together (specifics are in the recipe at the end of this post). Melt the coconut oil and stir in the chocolate chips until melted. You’ll be gently stirring for a little while to get those chips melted. Sneak a taste or two, but leave some for the actual brownies. 😉 Set aside to cool.

In another bowl, beat eggs, coconut sugar, and vanilla extract until smooth. I did this by hand, but you can use a hand-held mixer. If beating by hand, keep going until smooth – about 3 minutes or so. Add melted chocolate mixture and continue stirring to completely combine. Add in cocoa powder, salt, cornstarch, and a dash of cinnamon. Mix well to combine. Batter will be thick. Pour into a parchment-lined and well-oiled pan (I used coconut oil) and bake at 350°F for 25-30 minutes.

Let the brownies cool completely before cutting and serving. Behold, the flaky and cracked top!

Consume with a glass of coconut milk, if that’s your thing. Equally wonderful would be a warm brownie topped with a scoop of coconut vanilla ice cream. The brownies didn’t last long enough for me to capture that photo! 😉

Enjoy!

Note: This post contains affiliate links for products on Amazon.

Flourless Chocolate Brownies (Gluten-Free)

Prep time

10 mins

Cook time

25 mins

Total time

35 mins

Flourless Chocolate Brownies (Gluten-Free)

Author: Zesty Olive

Serves: 9-12 servings

Ingredients

6 Tablespoons coconut oil
6 oz. semisweet chocolate chips
2 large eggs (room temperature)
⅔ cup coconut sugar
2 teaspoons vanilla extract
¼ cup unsweetened cocoa powder
3 Tbsp cornstarch powder
¼ teaspoon ground cinnamon
¼ teaspoon salt

Instructions

Preheat oven to 350°F.
Prepare pan by lining with parchment paper and oiling paper with coconut oil.
In a microwave oven, melt coconut oil in a microwave-safe bowl. You can also melt the oil in a saucepan on the stove over low heat. Add in chocolate chips and gently stir until chips are completely melted. Set aside to cool.
In a separate bowl, beat together eggs, coconut sugar and vanilla extract. You can beat by hand or by using a hand-held mixer. Beat until smooth, about 3 minutes by hand.
Add in melted chocolate mixture and mix well.
Add in cocoa powder, salt, cornstarch, and ground cinnamon. Mix well. Batter will be thick.
Pour and spread batter into prepared pan and bake for 25-30 minutes.
Remove from oven cool completely before cutting and serving.

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