Watermelon Basket Recipe

Watermelon Basket Recipe photo by Taste of Home

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"I cut a watermelon into a basket shape, then fill it with melon balls to serve with a creamy dip," say field editor Christine Johnson of Ricetown, Kentucky.

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Watermelon Basket Recipe

Prep: 30 min. + chilling

Yield: 32 Servings

30 30

Ingredients

1 large watermelon (10 pounds)
1 medium honeydew, cut into balls
3 cups white cranberry juice
1 cup light corn syrup
2 tablespoons lime juice
FRUIT DIP:
1 package (8 ounces) cream cheese, softened
1/4 cup milk
3 tablespoons sugar
3 tablespoons lemon juice
3/4 teaspoon ground cardamom

Directions

Cut a thin slice from the bottom of watermelon with a sharp knife so it sits flat. Mark horizontal cutting line 2 in. above center and around the melon.
For handle, score a 1-1/2-in.-wide strip across the top of melon, connecting both sides to the horizontal line. With a long sharp knife, cut all the way through the rind above the cutting line in a zigzag pattern.
Carefully lift off the side pieces. Remove fruit from both sections and cut into balls. Refrigerate the basket.
In a large bowl, combine watermelon and honeydew balls. In another bowl, whisk cranberry juice, corn syrup and lime juice until blended; pour over melon balls. Cover and chill for 3 hours.
Drain; spoon melon into watermelon basket. In a small bowl, beat the cream cheese and milk until smooth. Beat in sugar, lemon juice and cardamom; serve with melon. Yield: 32 servings.

Originally published as Watermelon Basket in Taste of Home June/July 2004, p5