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Recipe Summary

Yield:
12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut watermelon in half crosswise. Cut a thin slice from the bottom of one watermelon half so that it will sit flat, being careful not to cut through melon. (Reserve remaining half of watermelon for other uses.)

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  • Draw 1-inch notches around cut edge of top of watermelon. Cut out notches using a sharp knife, and discard.

  • Scoop watermelon into balls to yield about 8 cups, leaving a 1/2-inch margin of fruit around rind to form shell; remove seeds.

  • Combine watermelon balls, remaining fruit balls, and strawberries; toss lightly to distribute evenly. Spoon fruit into watermelon shell. Garnish with mint leaves.

Source

Oxmoor House Homestyle Recipes

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