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Watermelon Basket

 Watermelon Basket
"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.
32 ServingsPrep: 30 min. + chilling

Ingredients

  • 1 large watermelon (10 pounds)
  • 1 medium honeydew, cut into balls
  • 3 cups white cranberry juice
  • 1 cup Light Corn Syrup Corn Syrup
    Lighten Up Holiday Treats Sweeten your holiday treats with light corn syrup from ALDI.
  • 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

2 of 2

Watermelon Basket (continued)

Directions (continued)

  • 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.