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1 large watermelon (about 15 pounds)
Lay a dampened dish towel on a counter or table and place melon on top to prevent it from rolling. With a marker, draw outline of basket onto melon, making sure the handle is at least 1 ¼ inches wide. Using a large sharp knife, carefully cut melon along marker line. Remove excess rind and set aside. With a melon baller, scoop out all the watermelon flesh and place in a large glass or ceramic bowl; set aside. With a vegetable peeler, even out scalloped edges of watermelon. Cover watermelon basket with clear plastic wrap and set aside. With a melon baller, scoop out flesh from cantaloupes and honeydews. In a large bowl, combine sugar, lime juice, lemon juice, orange liqueur, and lime peel. Stir well. Add all melon balls, strawberries and grapes; toss to combine. Allow fruit to chill in refrigerator for 30 minutes. Just before serving, transfer fruit salad to watermelon basket.
*** For different tastes, combine different fruits for salad. Berries, oranges, kiwi, etc. Use your favorites that you think will taste good together. Use your imagination for interesting designs around edges of watermelon basket.
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