Side Pannel
Watermelon Fruit Basket
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
Directions
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
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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