Serves: 10
Total Calories: 286
* Mix lemon, lime, and orange rinds, kirsch, and honey to taste refrigerate, covered. Fruit Basket: For fruit basket, sketch handle of basket on watermelon by using felt tip marker. Score a 2-inch wide band across width of watermelon, stopping about 1/3 way down from top on both sides. Score around melon in a saw-tooth pattern, about 1/3 way down from top. Using scoring marks as guide, cut and separate top sections from bottom. Scoop out melon using a melon ball cutter, taking care not to cut into rind. Place melon balls in a large bowl add remaining prepared fruit and sauce. Toss. Chill.
Garnish:
*To serve, fill melon shell with fruit mixture and garnish top with optional raspberries and fresh mint leaves.
This Watermelon Fruit SaladBasket recipe is from the Recipes for Summer Days Cookbook. Download this Cookbook today.
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