For the prettiest presentation, use a variety of seasonal fruits to fill this scalloped watermelon shell.
cups assorted sliced fresh fruit or berries
Fresh mint leaf
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.
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.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 1 g
- Saturated Fat
- 2 g
- 5 mg
- Total Carbohydrate
- 23 g
- Dietary Fiber
- 2 g
- 1 g
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Fruit;
*Percent Daily Values are based on a 2,000 calorie diet.