WATERMELON BOAT
"Wow!" is what folks will say when they dig into this lovely fruit salad piled high in an eye-catching watermelon boat. -Ruth Seitz, Columbus Junction, Iowa
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 32-36 servings (about 2 cups dressing).
Number Of Ingredients 10
Steps:
- Combine lemon juice, sugar and flour in a saucepan; bring to a boil. Reduce heat to low. Stir 1/4 cup into eggs; return all to pan. Cook and stir for 15 minutes or until mixture coasts a spoon (do not boil). Cool. Fold in whipped cream; cover and chill until serving. , For watermelon boat, cut a thin slice from bottom of melon with a sharp knife to allow it to sit flat (see diagram at right). Mark a horizontal cutting line 2 in. above center of melon. With a long sharp knife, cut into melon along cutting line, making sure to cut all the way through. Gently pull off top section of rind. , Remove fruit from both sections and cut into cubes or balls; set aside. To cut decorative edge, place melon on its side. Position a 2-1/2-in. star cookie cutter against inside edge of melon, allowing only half of star to cut through rind (see diagram below). Use a mallet if necessary to help push cookie cutter through melon. , Insert a toothpick into flat edge of removed piece. Attach piece onto melon edge where last cut ends. Repeat cutting and attaching pieces until entire melon edge is completed. , In a large bowl, combine honeydew, cantaloupe, strawberries, grapes and watermelon; spoon into boat. Serve with dressing.
Nutrition Facts : Calories 303 calories, Fat 9g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 36mg sodium, Carbohydrate 57g carbohydrate (52g sugars, Fiber 4g fiber), Protein 4g protein.
COOL MELON AND HOT BACON
Make and share this Cool Melon and Hot Bacon recipe from Food.com.
Provided by kelly in TO
Categories Lunch/Snacks
Time 18m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Cut the melon in half, scoop out the seeds and cut the flesh into wedges.
- Slice the fruit from the skin then cut the flesh into thick cubes. Keep the pieces generously sized.
- Remove the rinds from the bacon. Grill the bacon - or fry it in a non-stick pan - until crisp, then drain on kitchen paper. Cut or break the bacon into pieces about 2 cm in length. Pull the leaves from the parsley and roughly chop.
- Dissolve the honey in the lemon juice, season with a few grinds of black pepper and beat in the olive oil with a fork or small whisk.
- Add the bacon and parsley to the melon. Pour over the dressing and gently toss, trying not to break up the melon. Divide between two plates and serve.
Nutrition Facts : Calories 527.4, Fat 47, SaturatedFat 10.3, Cholesterol 52.1, Sodium 1097.5, Carbohydrate 12.3, Fiber 2.6, Sugar 5.7, Protein 18.3
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