Cost per Serving:
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.