| 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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