| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Desserts | 42 | Servings | ||
INGREDIENTS
| 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 |
INSTRUCTIONS
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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