Makes:
42 (1/2 cup) servings
Total Time:
20 min
Submitted by:
Category:
Side Dishes
Sub Category: Other
what you need
- 1 watermelon
- 1 med. pineapple (5 cups), cut into chunks
- 1 lg. honeydew or cantaloupe melon (4 cups), cut into chunks or balls
- 1 pt. strawberries, blueberries, or raspberries (2 cups)
- 1 lb. green or red grapes (2 cups)
make it
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.
Notes
TIPS:
* Vary the fruit shapes and colors for an attractive salad. Include balls, spears, cubes, and triangles.
* To use the most melon pulp, cut chunks or cubes rather than melon balls. Use grapes, cherries, and strawberries for round shapes.
* Blueberries and raspberries are best used as a garnigh, since they are fragile and bruise easily when tossed with other fruits.
* Sprinkle bananas, apples, and peaches with orange or lemon juice to prevent discoloration.
About 30 calories per serving.
