Melon and Blueberry Parfait with Ginger Yogurt

Melon and Blueberry Parfait with Ginger Yogurt is easy to make and you can use blackberries or raspberries instead of the blueberries.

Servings 6
Author Loosely adapted from Susan Herrmann Loomis


  • 1 medium cantaloupe about 1 lb. 12 ounces, rind and seeds removed, cut into chunks
  • 1 pint fresh blueberries
  • ½ cup plain full-fat Greek yogurt
  • 1 teaspoon fresh grated ginger from a 1” x 1” chunk of ginger, peeled


  1. Using a melon ball maker, make 12 melon balls. Put two melon balls and three blueberries on each of six attractive toothpicks or skewers. Place on a plate and refrigerate.
  2. Purée the remaining melon in the work bowl of a food processor. Transfer to a non-reactive, air-tight container and refrigerate for at least one hour.
  3. Whisk together yogurt and ginger in a small bowl. Cover loosely with a towel, and chill for at least 30 minutes.
  4. Just before serving, evenly divide melon among the glasses, add a few blueberries on top, then carefully spoon the ginger yogurt over it. Rest a toothpick of melon balls and blueberries over each glass, and serve.