Name: Watermelon Fruit Basket
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

Nearly all the wisdom we possess, that is to say, true and sound wisdom, consists of two parts: the knowledge of God and of ourselves. But, while joined by many bonds, which one precedes and brings forth the other is not easy to discern… the knowledge of ourselves not only arouses us to seek God, but also, as it were, leads us by the hand to find Him… [But] it is certain that man never achieves a clear knowledge of himself unless he has first looked upon God's face, and then descends from contemplating him to scrutinize himself.

John Calvin

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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