Yield: 42 Servings
|1 medium||(5 cups) pineapple, cut into chunks|
|1 large||(4 cups) honeydew or cantaloupe melon, cut into chunks or balls|
|1 pint||(2 cups) strawberries, blueberries, or raspberries|
|1 pounds||(2 cups) green or red grapes|
Watermelon Fruit Basket
To prepare watermelon basket, cut a thin slice from bottom of the melon so it will sit flat, being careful not to cut through rind to melon. With pencil and a 1-½ inch wide cardboard guide, draw scallop design about ⅓ of the way down from the top of the melon.
On top ⅓ mark handle. With sharp paring knife, carefully cut watermelon to create scallops and handle; Remove top sections. Scoop melon into balls or wedges, reserving 6 to 8 cups for fruit basket.
(Refrigerate remaining melon for other use) Leave shell 1-inch thick.
Wrap watermelon basket in plastic wrap; refrigerate until ready to serve. Fill with fresh fruit just before serving. Makes 42 (½-cup) servings. (about 30 calories per serving) TIPS: * Vary the fruit shapes and colors for an attractive salad.
Include balls, spears, cubes, and triangles.
* To use the most melon pulp, cut chunks or cubes rather than melon balls. Use grapes, cherries, and strawberries for round shapes.
* Blueberries and raspberries are best used as a garnigh, since they are fragile and bruise easily when tossed with other fruits.
* Sprinkle bananas, apples, and peaches with orange or lemon juice to prevent discoloration.
Recipe from Pillsbury Classic Cookbooks Sensational Salads