Cooks Note Watermelon Bowl Recipes

WATERMELON JAM

Steps:

• Stir together the sugar (starting with 1/3 cup if your melon is perfectly ripe and sweet and up to 1/2 cup if it isn't), pectin and salt in a medium bowl until combined.
• Add the watermelon to a blender or food processor and blend or pulse to the desired consistency. For a preserve or jam-like texture, blend or pulse for less time. For a smooth jelly, blend or pulse for more time. Stir in 2 teaspoons of the lemon juice.
• Add the watermelon mixture to the sugar mixture and stir until well combined and the sugar has fully dissolved, about 2 minutes (this will also help the pectin bloom). Taste and add the remaining lemon juice, if desired. Let sit at room temperature until the mixture has thickened and coats the back of a spoon, about 45 minutes.
• Spoon into two 8-ounce mason jars or another freezer-safe container. Cover and store in the refrigerator for up to 2 weeks or the freezer for up to 1 year.

COOK'S NOTE: WATERMELON BOWL

Steps:

• Fresh Fruit Quantities 18 1/2 pounds of watermelon (16 cups cubed) 4 pounds of pineapple (5 cups cubed) 3 pounds of honeydew or cantaloupe (4 cups cubed) 1 pint of strawberries, blueberries or raspberries (2 cups) 1 pound of green or red grapes (2 to 3 cups)How to Carve a Melon BowlSelect and wash a uniformly shaped melon. Cut off the top 1/3 of the melon. Cut a thin slice from the bottom so the melon sits flat (do not cut into the red pulp). Scoop out the melon pulp, leaving a 1/2 to 1-inch shell.Trace around a 1 to 2-inch star-shaped cookie cutter or adhesive-backed, vinyl-coated paper pattern placed at the edge of the melon. Space the stars as desired. With a sharp, small pointed knife, cut 3/4 of the way around each star, cutting out three star points.The bowl can be carved, wrapped in plastic and refrigerated up to two days before the party.Fill watermelon bowl with fruit just before serving. Garnish with mint leaves, if desired.