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Watermelon Fruit SaladBasket |
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Serves: 10 Print this RecipeSauce: 1 teaspoon lemon peels grated 1 teaspoon lime rinds grated 1 teaspoon orange rinds 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 chunks drained 2 oranges peeled and sectioned * Part two. 1 cup raspberries fresh, washed and picked over (optional) Mint leaves Fresh * 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. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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