CORNUCOPIA OF SUMMER FRUITS (CROWD SIZE)
For the prettiest presentation, use a variety of seasonal fruits to fill this scalloped watermelon shell.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 24
Number Of Ingredients 3
Steps:
- Cut off one-fourth of 1 end of watermelon at an angle, using sharp knife, so remaining watermelon is shaped like a cornucopia. Cover and refrigerate end portion to use as desired.
- Cut thin slice from bottom of watermelon to keep it from tipping. Scoop out watermelon, leaving 1/2- to 1-inch shell; reserve watermelon chunks. Drain shell. Cut edge of open end of watermelon shell in a decorative pattern. Cover and refrigerate watermelon shell up to 24 hours.
- Fill watermelon shell with watermelon chunks (cut into bite-size pieces) and other fresh fruit just before serving, allowing fruit to cascade out end of shell. Garnish with mint leaves.
Nutrition Facts : Calories 95, Carbohydrate 23 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 5 mg
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