Recipe for cooking watermelon basket

Super Salad Recipes :: Large Yield Salads

Watermelon Basket

1 med. size watermelon
1 med. size cantaloupe
1 honeydew melon
1 lb. green grapes
1 lb. red or purple grapes
1 to 2 cans orange slices, drained (or fresh)
1 can pineapple chunks, drained (or fresh)
Fresh strawberries or blueberries (optional)

Cut about 1/4 off top of watermelon. Cut back to the white and get all the red out to mix with other fruit. You can use a melon baller, tsp. measuring spoon, or easiest of all just cube up all the melon, making sure all seeds are removed. This can be done the day before needed, if desired. Cube up the melons and store in a separate containers. Saw tooth or scallop the cut side of the watermelon while it is empty. For a scallop, use a glass or C. as a rounded guide.

Before filling with fruit, drain both watermelon and watermelon shell well. Mix fruit carefully, and heap into shell. Soft fruits like berries may be added at the last, but tend to get crushed.

Fresh oranges and pineapple are better than canned; however, they are optional.

Dressing (optional)
1 C. sugar
1/2 C. fruit juice
1/4 C. lemon juice
3 Tbsp. cornstarch

Cook sauce until thickened; it will stay thin. Chill.

Pour over fruit in watermelon boat or mix in lrg. bowl and chill.