INGREDIENTS

INSTRUCTIONS

Combine lemon juice, sugar and flour in a saucepan; bring to a boil. Reduce
heat to low. Stir 1/4 cup into eggs; return all to pan. Cook and stir for
15 minutes or until mixture coats a spoon (do not boil). Cool. Fold in
whipped cream; cover and chill until serving. For watermelon boat, cut a
thin slice from bottom of melon with a sharp knife to allow it to sit flat.
Mark a horizontal cutting line 2 in. above center of melon. With a long
sharp knife, cut into melon along cutting line, making sure to cut all the
way through. Gently pull of top section of rind. Remove fruit from both
sections and cut into cubes or balls; set aside. To cut decorative edge,
place melon on its side. Position a 2-1/2-in. 8-point star cookie cutter
against inside edge of melon, allowing only half of star to cut through
melon. Insert a toothpick into flat edge of removed piece. Attach piece
onto melon edge where last cut ends. Repeat cutting and attaching pieces
until; entire melon edge is completed. Combine honeydew, cantaloupe,
strawberries, grapes and watermelon; spoon into boat. Serve dressing on the
side. Yield: 32-36 servings (about 2 cups dressing). Editor's Note: Any
star or petal cutter with an even number of points may be used. Or serve
this salad in an 8-qt. serving bowl.
NOTES : "'Wow!' is what folks will say when they dig into this lovely fruit
salad piled high in an eye-catching watermelon boat, relates Ruth Seitz of
Columbus Junction, Iowa."
Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1
#756 by NGavlak2@aol.com on Aug 22, 1997

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