Watermelon Salad

9
Servings
30m
Prep Time
0m
Cook Time
30m
Ready In


"Recipe source: Don't Eat Your Heart Out cookbook."

Original recipe yields 9 servings
OK

Nutritional

  • Serving Size: 1 (565.8 g)
  • Calories 479.6
  • Total Fat - 0.9 g
  • Saturated Fat - 0.1 g
  • Cholesterol - 0 mg
  • Sodium - 31.2 mg
  • Total Carbohydrate - 126.5 g
  • Dietary Fiber - 7 g
  • Sugars - 107.6 g
  • Protein - 2.6 g
  • Calcium - 67.4 mg
  • Iron - 1.2 mg
  • Vitamin C - 47.6 mg
  • Thiamin - 0.1 mg

Step 1

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.

Step 2

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.

Step 3

Note: at the end of the meal, rinse watermelon basket; pat dry and freeze for later use.

Tips & Variations


No special items needed.

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