Watermelon Fruit Basket Recipe - Cooking Index
Watermelon Fruit Basket Recipe - Cooking Index
| 1 | Watermelon | |
| 1 | Pineapple - cut into (5 cups) (medium) | |
| 1 | Honeydew or - cantaloupe melon, (large) cu (4 cups) | |
| OR balls | ||
| 1 | Strawberries - blueberries, or rasp (2 cups) | |
| 1 lb | 454g / 16oz | Green or red grapes - (2 cups) |
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 garnish, 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
Source:
Jeff Smith
Average rating:
10 (1 votes)
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