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Fruited Turkey

 Fruited Turkey
Have some fruit-filled fun on Thanksgiving with this tasty turkey...or when you're preparing turkey on the grill at a summer get-together.
9 ServingsPrep: 1-1/2 hours


  • 1 large watermelon
  • 2 whole cloves
  • 2 medium cantaloupe, cut into 1-inch balls, divided
  • 1 red chili pepper
  • 4 medium navel oranges
  • 2 pounds green grapes
  • Wooden skewers (12 inches)


  • Thoroughly wash and dry watermelon. With a sharp knife, cut a thin
  • slice from bottom of watermelon so it lies flat.
  • Using a small sharp knife, lightly score a horizontal cutting line
  • around middle of the melon, leaving 4 in. on each side of stem end
  • unscored for the head. Next, score a vertical line over top of
  • melon, connecting both ends of the horizontal line. Using a long
  • knife, cut through melon along the vertical cutting line. (Stop
  • cutting at the horizontal cutting line.) Then, cut through the melon
  • along the horizontal cutting line. Gently pull off cut section.
  • For turkey's head, cut a 2 in. half-circle at top. Make a scalloped
  • edge, using the rounded edge of a 1-in. circle cutter. With a sharp
  • knife, cut along the scalloped lines; discard scrapes. For eyes,
  • insert a clove into the center of each of two cantaloupe balls.
  • Using toothpicks, attach eyes; add a chili pepper wattle.
  • With a vegetable peeler, cut peel from oranges. (Save oranges for

2 of 2

Fruited Turkey (continued)

Directions (continued)

  • another use). Thread grapes, orange peel and remaining cantaloupe
  • balls onto skewers; add to turkey for feathers. Yield: 9
  • servings.
TIP: Once guests each have a skewer, you can slice and serve the remaining watermelon.