Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 42 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
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
