Minted Watermelon Basket

An eye-catching centerpiece for any brunch, this four-fruit salad features the delicate flavor of mint.

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  • prep time 60 min
  • total time 1 hr 15 min
  • ingredients 8
  • servings 16
 

Ingredients

1
whole watermelon, about 17 inches long
1
cup green grapes
3
cups cantaloupe balls
1/4
cup finely chopped fresh mint leaves
2
tablespoons lemon juice
1/4
cup sugar
1
cup fresh strawberries
Additional fresh mint leaves

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Using long sharp knife, cut a thin slice from end of watermelon, being careful not to cut into flesh of watermelon. Stand watermelon on cut end. Using a washable marker, mark handle at top of basket by drawing 2 parallel lines that are 2 1/2 inches apart, starting at top of watermelon and drawing lines about 6 inches down each side.
  • 2 Using a sharp knife, cut out a wedge-shaped piece of watermelon from each side, leaving the handle intact. Using a large spoon, gently scoop out watermelon flesh, leaving about 4 inches of flesh at bottom of watermelon.
  • 3 With a small knife or garnishing tool, make “V” or scallop cuts about 2 inches apart on cut sides and handle of watermelon basket.
  • 4 Cut watermelon into 1-inch chunks or use melon ball tool to make balls of watermelon. Measure 3 cups of watermelon and place in large bowl. Refrigerate remaining watermelon for another use.
  • 5 Add grapes and cantaloupe to watermelon in bowl. Gently mix in 1/4 cup mint, the lemon juice and sugar. Refrigerate fruit mixture and watermelon basket separately until ready to use. Just before serving, fill watermelon basket with fruit mixture. Garnish with strawberries and additional mint leaves.
  • 1 Using long sharp knife, cut a thin slice from end of watermelon, being careful not to cut into flesh of watermelon. Stand watermelon on cut end. Using a washable marker, mark handle at top of basket by drawing 2 parallel lines that are 2 1/2 inches apart, starting at top of watermelon and drawing lines about 6 inches down each side.
  • 2 Using a sharp knife, cut out a wedge-shaped piece of watermelon from each side, leaving the handle intact. Using a large spoon, gently scoop out watermelon flesh, leaving about 4 inches of flesh at bottom of watermelon.
  • 3 With a small knife or garnishing tool, make “V” or scallop cuts about 2 inches apart on cut sides and handle of watermelon basket.
  • 4 Cut watermelon into 1-inch chunks or use melon ball tool to make balls of watermelon. Measure 3 cups of watermelon and place in large bowl. Refrigerate remaining watermelon for another use.
  • 5 Add grapes and cantaloupe to watermelon in bowl. Gently mix in 1/4 cup mint, the lemon juice and sugar. Refrigerate fruit mixture and watermelon basket separately until ready to use. Just before serving, fill watermelon basket with fruit mixture. Garnish with strawberries and additional mint leaves.

EXPERT TIPS

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Expert Tips

Place fragile fruits, such as kiwifruit, raspberries and strawberries, near the top of the basket because they crush easily.

The fruits can be prepared ahead and refrigerated in separate containers. Use any fruit combination you like. Clean fragile fruits, such as strawberries, the day of serving.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
45
(
Calories from Fat
0),
% Daily Value
Total Fat
0g
0%
(Saturated Fat
0g,
0%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
5mg
5%;
Total Carbohydrate
10g
10%
(Dietary Fiber
0g
0%
  Sugars
9g
9%
),
Protein
0g
0%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
35%;
Calcium
0%;
Iron
0%;
Exchanges:
0 Starch; 1/2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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