March 21, 2018
Desserts, Salads, Fruit Salad,
Fruit, Easy/Beginner Cooking, Kid Pleaser, No-Cook, Quick Meals, Entertaining, July 4th, Labor Day, Picnic, Summer, Fat Free, Gluten-Free, Heart Healthy, Kosher, Low Cholesterol, Low Fat, Low Sodium, No Eggs, Non-Dairy, Vegan, Vegetarian more
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"Recipe source: Don't Eat Your Heart Out cookbook."
Pick a rolly-polly watermelon. Cut lengthwise from each end, towards the center, slicing off top third. Leave a center portion 2 1/2 " wide for the handle. Using a serrated knife, make big scallops around the top edge of the watermelon.
With a melon baller, form balls from watermelon, honeydew and cantaloupe. Toss with grapes and berries. Scrape inside of watermelon with a spoon to remove excess melon. Fill with fruit. Tie a bow on the basket handle to coordinate with table setting and napkins. Garnish with fresh mint.
Note: at the end of the meal, rinse watermelon basket; pat dry and freeze for later use.
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