Watermelon Fruit SaladBasket


Serves: 10
Total Calories: 286

Ingredients

Sauce:
1 teaspoon lemon peel grated
1 teaspoon lime rind grated
1 teaspoon orange rind grated
1/4 cup kirsch liqueur
Honey to taste
* See note below.
1 watermelon large, about 20 inches long
2 cups cantaloupes balls
2 cups honeydew melons balls
2 cups strawberries cleaned, hulled, and sliced
2 cups green seedless grapes sliced
1 cup blueberries fresh, washed and picked over
2 bananas sliced diagonally
1 (16-ounce) can pineapple chunk drained
2 oranges peeled and sectioned
* Part two.
1 cup raspberry fresh, washed and picked over (optional)
mint leaves Fresh

Directions:

* Mix lemon, lime, and orange rinds, kirsch, and honey to taste refrigerate, covered. Fruit Basket: For fruit basket, sketch handle of basket on watermelon by using felt tip marker. Score a 2-inch wide band across width of watermelon, stopping about 1/3 way down from top on both sides. Score around melon in a saw-tooth pattern, about 1/3 way down from top. Using scoring marks as guide, cut and separate top sections from bottom. Scoop out melon using a melon ball cutter, taking care not to cut into rind. Place melon balls in a large bowl add remaining prepared fruit and sauce. Toss. Chill.

Garnish:
*To serve, fill melon shell with fruit mixture and garnish top with optional raspberries and fresh mint leaves.

Nutritional Facts:

Serves: 10
Total Calories: 286
Calories from Fat: 2

This Watermelon Fruit SaladBasket recipe is from the Recipes for Summer Days Cookbook. Download this Cookbook today.




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