Fresh Fruit Medley in Watermelon Bowl

Show off this colorful salad at a party or potluck. A smaller melon works just as well and will allow you to keep the extra fruit chilled and ready for filling the bowl as needed.

55 min.
Makes 16 servings



1. Cut a small piece off the bottom side of watermelon, being careful not to break through the rind. Remove just enough to allow watermelon to sit flat, lengthwise.

2. Using a 2 1/2-inch biscuit cutter and pencil, trace scallops around the top third of the watermelon. Using a sharp knife, cut along scallop marks. Lift off top of watermelon; set aside. Cut out or scoop contents of watermelon.

3. Cube watermelon (you’ll need 4 1/2 cups for this recipe). Reserve remaining watermelon for another use. Place cubed watermelon in a large bowl. Stir in cantaloupe, raspberries and green and red grapes.

4. Fill watermelon bowl with prepared fruit. Serve immediately or cover and refrigerate until ready to serve.

Nutrition Per Serving

84 Calories, 0g Fat, 0g Saturated Fat, 0g Trans Fat, 0mg Cholesterol, 13mg Sodium, 22g Carbs, 2g Fiber, 3g Sugar, 1g Protein. Daily Values: 35% Vitamin A, 45% Vitamin C, 2% Calcium, 3% Iron
© 2016 Marsh Supermarkets, Inc.