Cornucopia of Summer Fruits (Crowd Size)

For the prettiest presentation, use a variety of seasonal fruits to fill this scalloped watermelon shell.

  • Prep Time 30 min
  • Total Time 30 min
  • Servings 24

Ingredients

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
95
(
Calories from Fat
10 ),
% Daily Value
Total Fat
1 g
1 %
(Saturated Fat
2 g,
2 %
),
Cholesterol
0mg
0%;
Sodium
5 mg
5 %;
Total Carbohydrate
23 g
23 %
(Dietary Fiber
2 g
2 %
),
Protein
1 g
1 %
;
% Daily Value*:
Vitamin A
18%;
Vitamin C
60%;
Calcium
2%;
Iron
2%;
Exchanges:
1 1/2 Fruit;
*Percent Daily Values are based on a 2,000 calorie diet.