WATERMELON BOAT
my whole family at bbq's. it's delicious and great to look at and fun to make!!! the center piece was the top half of a pinapple. the theme well you guesse it , hawiian.
Provided by christine haire
Categories Fruit Breakfast
Time 1h
Number Of Ingredients 7
Steps:
- 1. cut top off one med. watermelon. cut chunks of watermelon out andset aside. scoop the rest of watermelon out until almost to the rind.
- 2. add all the other fruits icluding chunks of watermelon.
- 3. decorate with fancy tooth picks, whatever occations you choose.
WATERMELON FRUIT BOWL
All of your favorite fruits, lightly sweetened, served in a watermelon 'bowl'.
Provided by CINDY N.
Categories Appetizers and Snacks Fruit
Time 50m
Yield 20
Number Of Ingredients 10
Steps:
- With a large, sharp knife, remove the top 1/4 section of the watermelon. With a melon baller, scoop flesh from inside of watermelon, removing as many seeds as possible. Leave 1/2 inch of flesh inside the shell of the watermelon. Scoop cantaloupe and honeydew in the same manner, removing as much flesh as possible, and discarding the rinds. Refrigerate fruits separately until ready to assemble.
- In a small saucepan over medium-high heat, bring water and sugar to a boil. Remove from heat, and continue stirring until sugar has completely dissolved. Add lemon zest, and set aside to cool.
- To serve, place watermelon balls, cantaloupe, honeydew, oranges, pineapple, strawberries, and grapes, in a large mixing bowl. Pour syrup over, and toss thoroughly. Transfer mixture to watermelon bowl, and serve. Set aside any fruit mixture that will not fit. There will be enough fruit to refill the bowl.
Nutrition Facts : Calories 179.3 calories, Carbohydrate 45.4 g, Fat 0.7 g, Fiber 3 g, Protein 2.8 g, SaturatedFat 0.1 g, Sodium 23.4 mg, Sugar 39.8 g
CARVED WATERMELON BOWL
Get creative with fruit salad. Serve your family with this watermelon bowl filled with variety of fruits - ready in 45 minutes.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 45m
Yield 30
Number Of Ingredients 2
Steps:
- To carve melon bowl, cut off top 1/4 of melon. Being careful not to cut through to melon, cut thin slice from bottom of melon so it will sit flat. Scoop out watermelon, leaving 1/2- to 1-inch-thick shell.
- Carve watermelon as shown in steps on right. Wrap melon bowl in plastic wrap to keep moist; refrigerate until ready to fill. At serving time, fill with cut-up fruit.
Nutrition Facts : Calories 50, Carbohydrate 10 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 0 mg, Sugar 8 g, TransFat 0 g
MINTED WATERMELON BASKET
An eye-catching centerpiece for any brunch, this four-fruit salad features the delicate flavor of mint.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h15m
Yield 16
Number Of Ingredients 8
Steps:
- Using long sharp knife, cut a thin slice from end of watermelon, being careful not to cut into flesh of watermelon. Stand watermelon on cut end. Using a washable marker, mark handle at top of basket by drawing 2 parallel lines that are 2 1/2 inches apart, starting at top of watermelon and drawing lines about 6 inches down each side.
- Using a sharp knife, cut out a wedge-shaped piece of watermelon from each side, leaving the handle intact. Using a large spoon, gently scoop out watermelon flesh, leaving about 4 inches of flesh at bottom of watermelon.
- With a small knife or garnishing tool, make "V" or scallop cuts about 2 inches apart on cut sides and handle of watermelon basket.
- Cut watermelon into 1-inch chunks or use melon ball tool to make balls of watermelon. Measure 3 cups of watermelon and place in large bowl. Refrigerate remaining watermelon for another use.
- Add grapes and cantaloupe to watermelon in bowl. Gently mix in 1/4 cup mint, the lemon juice and sugar. Refrigerate fruit mixture and watermelon basket separately until ready to use. Just before serving, fill watermelon basket with fruit mixture. Garnish with strawberries and additional mint leaves.
Nutrition Facts : Calories 45, Carbohydrate 10 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 5 mg, Sugar 9 g, TransFat 0 g
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.
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