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FOR THE FRUIT SALAD
watermelon (about 15 pounds)
sliced fresh strawberries, washed, hulled and halved
black or red seedless grapes, washed and halved
CARVING THE BASKET: Lay a dampened dish towel on a counter or table and place melon on top to prevent it from rolling.
With a water-soluble marker, draw outline of basket onto melon, making sure the handle is at least 1 1/4 inches wide.
Using a large sharp knife, carefully cut melon along marker line.
Remove excess rind and set aside. With a melon baller, scoop out all the watermelon flesh and place in a large glass or ceramic bowl; set aside.
With a vegetable peeler, even out scalloped edges of watermelon. Cover watermelon basket with clear plastic wrap and set aside.
MAKING THE FRUIT SALAD: With a melon baller, scoop out flesh from cantaloupes and honeydews.
In a large bowl, combine sugar, lime juice, lemon juice and lime peel. Stir well.
Add all melon balls, strawberries and grapes; toss to combine. Allow fruit to chill in refrigerator for 30 minutes.
Just before serving, transfer fruit salad to watermelon basket.