KOMBUCHA-MARINATED FRUIT SALAD-STUFFED WATERMELON

Kombucha-Marinated Fruit Salad-Stuffed Watermelon image

Provided by Food Network Kitchen

Time 35m

Yield 12 to 14 servings

Number Of Ingredients 10

1 medium seedless watermelon (about 12 pounds)
1 pineapple, peeled and sliced into 1/2-inch rounds
8 strawberries
1 mango, peeled and thinly sliced
1 small jicama, peeled and cut into batons
One 14-ounce bottle kombucha
1/2 cup chamoy (see Cook's Note)
2 tablespoons tajin spice blend, plus more for sprinkling (see Cook's Note)
Several dashes hot sauce
4 tamarind candies, for garnish (see Cook's Note)

Steps:

Trim a small slice from the long side of the watermelon to create a flat surface. Set the watermelon on this trimmed side so it is stable. Cut the watermelon in half horizontally (lengthwise). Set aside the bottom half of the watermelon. Turn the top half cut-side down and cut into 1/2-inch slices. Use a 3-inch star cutter to make 4 stars (save the watermelon scraps for another use).
Score 2 lines lengthwise about 1 inch apart down the center of the bottom half of the watermelon. Scoop out the flesh on either side of the lines to create 2 cavities with a strip down the center. Cut the scooped flesh into large chunks.
Cut 4 stars from the pineapple rounds. Cut the remaining pineapple pieces into 1-inch cubes, discarding the fibrous centers.
For the fruit skewers: Thread 2 strawberries onto each of four 10-inch wooden skewers. Thread a watermelon star onto each skewer, followed by a pineapple star.
Put the cut-up watermelon, pineapple, mango and jicama in a large bowl. Add the kombucha, chamoy, tajin and hot sauce and toss to combine. Pour the fruit mixture into the watermelon cavities and decorate with the star skewers and tamarind candies. Sprinkle more tajin over the top.