*  Exported from  MasterCook  *
                          WATERMELON FRUIT BASKET
 Recipe By     : 
 Serving Size  : 42   Preparation Time :0:00
 Categories    : Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Watermelon
    1       md           (5 cups) pineapple, cut into
    1       lg           (4 cups) honeydew or
                         -cantaloupe melon, cut into
                         -chunks or balls
    1       pt           (2 cups) strawberries,
                         -blueberries, or raspberries
    1       lb           (2 cups) green or red grapes
   Watermelon Fruit Basket
   To prepare watermelon basket, cut a thin slice from
   bottom of the melon so it will sit flat, being careful
   not to cut through rind to melon. With pencil and a
   1-1/2 inch wide cardboard guide, draw scallop design
   about 1/3 of the way down from the top of the melon.
   On top 1/3 mark handle. With sharp paring knife,
   carefully cut watermelon to create scallops and
   handle; Remove top sections. Scoop melon into balls or
   wedges, reserving 6 to 8 cups for fruit basket.
   (Refrigerate remaining melon for other use) Leave
   shell 1-inch thick. Wrap watermelon basket in plastic
   wrap; refrigerate until ready to serve. Fill with
   fresh fruit just before serving. Makes 42 (1/2-cup)
   servings. (about 30 calories per serving)
   TIPS: * Vary the fruit shapes and colors for an
   attractive salad. Include balls, spears, cubes, and
   * To use the most melon pulp, cut chunks or cubes
   rather than melon balls. Use grapes, cherries, and
   strawberries for round shapes.
   * Blueberries and raspberries are best used as a
   garnigh, since they are fragile and bruise easily when
   tossed with other fruits.
   * Sprinkle bananas, apples, and peaches with orange or
   lemon juice to prevent discoloration.
   Recipe from Pillsbury Classic Cookbooks Sensational
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