| 1 | medium watermelon |
| 12 | cups assorted sliced fresh fruit or berries |
| Fresh mint leaf |
| 1. | Cut off one-fourth of 1 end of watermelon at an angle, using sharp knife, so remaining watermelon is shaped like a cornucopia. Cover and refrigerate end portion to use as desired. |
| 2. | Cut thin slice from bottom of watermelon to keep it from tipping. Scoop out watermelon, leaving 1/2- to 1-inch shell; reserve watermelon chunks. Drain shell. Cut edge of open end of watermelon shell in a decorative pattern. Cover and refrigerate watermelon shell up to 24 hours. |
| 3. | Fill watermelon shell with watermelon chunks (cut into bite-size pieces) and other fresh fruit just before serving, allowing fruit to cascade out end of shell. Garnish with mint leaves. |
|
| Make this stunning watermelon “basket” the grand finale of a summer lunch by surrounding it with individual bowls of vanilla and chocolate ice cream. Let guests put together their own fruit sundaes! |
|
| Cut prep time by buying already-cut fresh fruit from the produce or salad bar section of your grocery store. |
Nutrition Information:
95 ( 10 ); 1 g ( 2 g); 0mg; 5 mg; 23 g ( 2 g); 1 g 18 %; 60 %; 2 %; 2 % 1 1/2