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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 32 |
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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. 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:
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.
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