Watermelon Fruit Basket

* Exported from MasterCook *

WATERMELON FRUIT BASKET

Recipe By :
Serving Size : 42 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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

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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