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Watermelon Fruit Basket

Kraft Memeber Recipe
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Makes: 42 (1/2 cup) servings Total Time: 20 min
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.

* 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.
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