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Fresh Fruit in Watermelon Bowl

Yield 10 Servings
Make this colorful watermelon bowl the centerpiece of your summer tablescape.

Ingredients

  • 1 whole seedless watermelon (about 12 lb.)
  • 10 cups assorted prepared seasonal fruits such as cantaloupe and honeydew melon balls, blueberries, halved strawberries, cubed pineapple, diced mangos, sliced kiwis, sliced nectarines and seedless grapes

Nutrition Information

  • calories 81
  • fat 1 g
  • satfat 0 g
  • protein 1 g
  • carbohydrate 20 g
  • fiber 3 g
  • cholesterol 0 mg
  • sodium 6 mg

How to Make It

  1. Cut a small piece off one side of watermelon. Remove just enough to allow watermelon to sit flat, lengthwise; be careful not to break through rind. Score a line lightly around top third of watermelon (the line may be straight or serrated, as shown in photo, left). Carefully cut through line. Scoop out flesh from base (use it for the Watermelon and Feta Salad recipe on p. 114), taking care to leave rind intact. Fill bowl with prepared fruit and serve.