• Prep Time:
  • Cooking Time:
  • Serves: 42 Servings

Watermelon Fruit Basket

  • Recipe Submitted by on

Category: Desserts

 Ingredients List

  • 1 Watermelon
  • 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


Watermelon Fruit Basket

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) servings. (about 30 calories per serving)

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.

Recipe from Pillsbury Classic Cookbooks Sensational Salads

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