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Watermelon Boat

 Watermelon Boat
"Wow!" is what folks will say when they dig into this lovely fruit salad piled high in an eye-catching watermelon boat, relates Ruth Seitz of Columbus Junction, Iowa.
12-14 ServingsPrep: 30 min. + chilling

Ingredients

  • 1 cup lemon juice
  • 3/4 cup sugar
  • 2 teaspoons King Arthur Unbleached All-Purpose Flour
  • 2 eggs, beaten
  • 1 cup heavy whipping cream
  • 1 large watermelon
  • 1 large honeydew, cut into cubes or balls
  • 1 large cantaloupe, cut into cubes or balls
  • 2 pints fresh strawberries, sliced
  • 1/2 pound green grapes

Directions

  • Combine lemon juice, sugar and flour in a saucepan; bring to a boil.
  • Reduce heat to low. Stir 1/4 cup into eggs; return all to pan. Cook
  • and stir for 15 minutes or until mixture coasts a spoon (do not
  • boil). Cool. Fold in whipped cream; cover and chill until serving.
  • For watermelon boat, cut a thin slice from bottom of melon with a
  • sharp knife to allow it to sit flat (see diagram at right). Mark a
  • horizontal cutting line 2 in. above center of melon. With a long
  • sharp knife, cut into melon along cutting line, making sure to cut
  • all the way through. Gently pull off top section of rind.
  • Remove fruit from both sections and cut into cubes or balls; set

2 of 2

Watermelon Boat (continued)

Directions (continued)

  • aside. To cut decorative edge, place melon on its side. Position a
  • 2-1/2-in. star cookie cutter against inside edge of melon, allowing
  • only half of star to cut through rind (see diagram below). Use a
  • mallet if necessary to help push cookie cutter through melon.
  • Insert a toothpick into flat edge of removed piece. Attach piece
  • onto melon edge where last cut ends. Repeat cutting and attaching
  • pieces until entire melon edge is completed.
  • In a large bowl, combine honeydew, cantaloupe, strawberries, grapes
  • and watermelon; spoon into boat. Serve with dressing. Yield: 32-36
  • servings (about 2 cups dressing).
Editor's Note: Any star or petal cutter with an even number of points may be used. Or serve this salad in an 8-qt. serving bowl.
Nutritional Facts: 1 serving (1 cup) equals 303 calories, 9 g fat (4 g saturated fat), 54 mg cholesterol, 36 mg sodium, 57 g carbohydrate, 4 g fiber, 4 g protein.