Carved Watermelon Table Topper Recipe

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Carved Watermelon Table Topper
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Ingredients
11
Count
Nutrition
3000
Calories
Total time
45
Minutes
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Ingredients:

  • materials needed:
  • 18-20 lb watermelon
  • long thin kitchen knife
  • pen
  • toothpicks or tsp- pins
  • damp cloth
  • paper towels
  • plastic wrap
  • masking tape

Directions:

  1. Level the bottom of the watermelon by cutting off a very thin slice. Sit melon upright.
  2. Tear a sheet of waxed paper long enough to go around the melon. Trace the scallop pattern onto the entire length of waxed paper, repeating as needed.
  3. Position the waxed-paper pattern on the melon one-third of the distance from the top (allowing at least 8 inches from the bottom for the design area), with the scallop meeting at one side. Tape into place.
  4. Using a toothpick or T-pin, prick through the pattern and melon rind at 1/4-inch intervals around the melon. (For a more defined
  5. Pattern, trace the scallop with a knife point
  6. If desired.) Remove pattern.
  7. To create handle, use a long thin knife. Cut straight down from 1 inch to the right of the stem to the scalloped design. See Fig. 1.
  8. Repeat the cut, starting 1 inch from the left of the stem to the scalloped design.
  9. Cut out the scallop with a short paring knife, using a rocking motion around the curves. Do not cut scallops where the handle
  10. Is attached to the melon. Remove the two melon sections between the scalloped edge and the handle.
  11. Trace the fruit pattern onto waxed paper. Center the pattern on the front of the melon between the sides of the handle and top and
  12. Bottom of the melon. Tape into place. Using a toothpick or T-pin, prick through the pattern and melon at 1/4-inch intervals around
  13. The melon. (For a more defined pattern, trace the design with a knife point if desired.) Remove pattern.
  14. Carefully use the small paring knife point to form a narrow groove for the outer edges of leaves, stems, ribbon and heart. Using the flat edge of the knife blade, scrape away the green rind inside pear and apple designs. Wipe off designs with a damp cloth.
  15. Carefully scoop out the flesh and seeds from inside the melon, reserving flesh to be cut up and served in melon or setting aside
  16. For another use.
  17. Cover the cut edges with wet paper towel and wrap tightly with plastic wrap. Chill melon until ready to serve. (Watermelon may be carved a day in advance.) Place melon in a shallow bowl of ice and fill as desired with fresh fruit. (Note: Keep your centerpiece refrigerated after you get home from the picnic and you can use it
  18. The next morning for brunch!) Yield: 1 Watermelon Basket.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2999.96 Kcal (12560 kJ)
Calories from fat 107.72 Kcal
% Daily Value*
Total Fat 11.97g 18%
Sodium 447.87mg 19%
Potassium 9650.48mg 205%
Total Carbs 709.77g 237%
Sugars 516.99g 2068%
Dietary Fiber 6.09g 24%
Protein 141.3g 283%
Vitamin C 689.6mg 1149%
Calcium 605.4mg 61%
Amount Per 100 g
Calories 34.68 Kcal (145 kJ)
Calories from fat 1.25 Kcal
% Daily Value*
Total Fat 0.14g 18%
Sodium 5.18mg 19%
Potassium 111.57mg 205%
Total Carbs 8.21g 237%
Sugars 5.98g 2068%
Dietary Fiber 0.07g 24%
Protein 1.63g 283%
Vitamin C 8mg 1149%
Calcium 7mg 61%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 60.2
    Points
  • 93
    PointsPlus

Good Points

  • low calorie,
  • fat free,
  • saturated fat free,
  • very low sodium,
  • cholesterol free

Bad Points

  • High in Sugar

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