Cornucopia of Summer Fruits (Crowd Size)

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

Minutes

Total Time

30

Minutes

Makes

24

servings

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.
Makes 24 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
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!
Time Saver
Cut prep time by buying already-cut fresh fruit from the produce or salad bar section of your grocery store.

Nutrition Information:

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