• 42servings

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Nutrition Info . . .

VitaminsA, P

Ingredients Jump to Instructions ↓

  1. 1 Watermelon

  2. 1 medium (5 cups) pineapple, cut into chunks

  3. 1 large (4 cups) honeydew or cantaloupe melon, cut into chunks or balls

  4. 1 pint (2 cups) strawberries, blueberries, or raspberries

  5. 1 pounds (2 cups) green or red grapes

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. (Refrigerate remaining melon for other use) Leave shell 1-inch thick.

  4. 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.

  5. Include balls, spears, cubes, and triangles.

  6. * To use the most melon pulp, cut chunks or cubes rather than melon balls. Use grapes, cherries, and strawberries for round shapes.

  7. * Blueberries and raspberries are best used as a garnigh, since they are fragile and bruise easily when tossed with other fruits.

  8. * Sprinkle bananas, apples, and peaches with orange or lemon juice to prevent discoloration.

  9. Recipe from Pillsbury Classic Cookbooks Sensational Salads


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