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Watermelon Fruit Basket
1 md (5 cups) pineapple, cut into chunks
1 lg (4 cups) honeydew or cantaloupe melon, cut into chunks or balls
1 pt (2 cups) strawberries, blueberries, or raspberries
1 lb (2 cups) green or red grapes
To prepare watermelon basket, cut a thin slice from bottom of the
melon so it will sit flat, being careful not to cut through rind to
melon. With pencil and a 1-1/2 inch wide cardboard guide, draw
scallop design about 1/3 of the way down from the top of the melon.
On top 1/3 mark handle. With sharp paring knife, carefully cut
watermelon to create scallops and handle; Remove top sections. Scoop
melon into balls or wedges, reserving 6 to 8 cups for fruit basket.
(Refrigerate remaining melon for other use) Leave shell 1-inch thick.
Wrap watermelon basket in plastic wrap; refrigerate until ready to
serve. Fill with fresh fruit just before serving. Makes 42 (1/2-cup)
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