Serves: 5
Fresh Fruit Quantities
18 1/2 pounds of watermelon (16 cups cubed)
4 pounds of pineapple (5 cups cubed)
3 pounds of honeydew or cantaloupe (4 cups cubed)
1 pint of strawberries, blueberries or raspberries (2 cups)
1 pound of green or red grapes (2 to 3 cups)
How to Carve a Melon Bowl
Select and wash a uniformly shaped melon. Cut off the top 1/3 of the melon. Cut a thin slice from the bottom so the melon sits flat (do not cut into the red pulp). Scoop out the melon pulp, leaving a 1/2 to 1-inch shell.
Trace around a 1 to 2-inch star-shaped cookie cutter or adhesive-backed, vinyl-coated paper pattern placed at the edge of the melon. Space the stars as desired.
With a sharp, small pointed knife, cut 3/4 of the way around each star, cutting out three star points.
The bowl can be carved, wrapped in plastic and refrigerated up to two days before the party.
Fill watermelon bowl with fruit just before serving. Garnish with mint leaves, if desired.
This Cook's Note: Watermelon Bowl recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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