Watermelon Basket Recipe

3.5 2 2
Watermelon Basket Recipe
Watermelon Basket Recipe photo by Taste of Home
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Watermelon Basket Recipe

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3.5 2 2
Publisher Photo
I cut a watermelon into a basket shape, then fill it with melon balls to serve with a creamy dip. —Christine Johnson, Ricetown, Kentucky
MAKES:
32 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
32 servings
TOTAL TIME:
Prep: 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
  • 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

Nutritional Facts

1 each: 127 calories, 3g fat (2g saturated fat), 8mg cholesterol, 41mg sodium, 25g carbohydrate (22g sugars, 1g fiber), 2g protein.

  • 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
  1. 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.
  2. 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.
  3. Carefully lift off the side pieces. Remove fruit from both sections and cut into balls. Refrigerate the basket.
  4. 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.
  5. 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

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MY REVIEW
pamdevone User ID: 3875916 57578
Reviewed May. 3, 2013

"The presentation was beautiful and I used 7 different fruits to give the basket more variety."

MY REVIEW
belly12 User ID: 5643745 57577
Reviewed Jun. 25, 2012

"nice"

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