Monday, 9 April 2012

Bountiful Fruit Basket

I carved this beautiful and refreshing Sugar Baby watermelon basket in no time at all for Easter. This delightful presentation can be used for any Spring or Summer get together and is sure to get some oohs and ahhhs of appreciation as you bring the wow factor to any party. I don;t know anyone who doesn't enjoy fruit and it is delicious and nutritious on it's own without any accompaniments needed.

1 mini Sugar Baby watermelon
1 cantaloupe
1 pineapple
1 pint each of blueberries and blackberries
1 lb. strawberries, hulled
1 lb. grapes

Wash rind of watermelon and dry. Place on a cutting board, check which end of the melon stays flat.  If it does not, slice off some rind so you have stability. At the top, make 2 cuts to indicate the thickness of the handle.  This should be no less than 2" for sturdiness. Why? People may get curious and try to pick it up.  My son did this and thankfully it didn't break!

Cut the "handle" half way down the melon evenly on both sides.  You can poke holes into it with a sharp knife in order to visualise where to begin and end. Gently pull off the sides, cutting through the flesh, cut out the watermelon flesh into bite size chunks to be used around the platter. 

When you have reached desired length, evenly begin to cut diagonals to make the "basket" from one handle end to the next.

Using a melon baller, scoop out insides and place aside until finished. If you do not have one, gently pry out large chunks as best as you can.

Cut cantaloupe in half, scoop out seeds using a large spoon. Cut off peel of one half and slice into sections to place around platter.  Using a melon baller scoop out flesh from the remaining half and place aside.

Wash berries, drain on paper towels.  Arrange decoratively with melon balls into cavity of watermelon. Place remainder around platter.

Cut off top and end of pineapple and place on cutting board end down.  With a sharp knife begin to cut off rind following the shape of the pineapple.  Discard rind and cut fruit in half.  Cut out the core and slice pieces into chunks to place around platter.

Wash and drain grapes on paper towels. Snip stems of grapes into bite size bunches with scissors. Place decoratively around platter.

*Serving Suggestion: Supply decorative picks to pierce fruit for easy buffet like presentation.*

Serves 10-20 people

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