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.