Best 4 Watermelon Basket Recipes
Watermelon basket is a fun and refreshing dessert that is perfect for summer gatherings. This classic recipe involves carving a watermelon into a basket shape and filling it with a variety of fruits, such as cantaloupe, honeydew, and berries. Not only is it a visually appealing dish, but it is also a healthy and delicious way to enjoy fresh fruit. Whether you are looking for a unique dessert to serve at your next party or a refreshing snack to enjoy on a hot day, a watermelon basket is sure to be a hit.
Here are our top 4 tried and tested recipes!
WATERMELON BASKET
To make a watermelon basket, start by cutting the watermelon into shape. Then, fill it with melon balls to serve with a creamy dip. -Christine Johnson, Ricetown, Kentucky
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 32 servings (about 1-1/3 cups dip).
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 127 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 41mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.
WATERMELON FRUIT BASKET CAKE
Everyone will want a serving of this fruit salad: It's sitting in a bowl of cake! To make the faux watermelon, we dyed cake batter pinkish red and added chocolate chips to look like seeds. We baked it in a bowl to get the right shape, then we painted the icing with green and yellow food coloring to look like the rind.
Provided by Food Network Kitchen
Categories dessert
Time 3h10m
Yield 12 to 14 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 300 degrees F. Coat a 4-quart ovenproof bowl with cooking spray. Prepare the cake mixes as directed; fold in 2 teaspoons red food coloring and the chocolate chips.
- Transfer the batter to the prepared bowl; bake until a skewer inserted into the center comes out clean, about 1 hour 30 minutes. Let cool slightly, then invert onto a rack to cool completely.
- Put the cake flat-side down on a small cardboard circle. Trim 2 opposite sides with a serrated knife to make an oval shape.
- Cover the sides of the cake with a thick layer of frosting; cover the top with a thin layer (this will be the bottom of the cake). Reserve about 1/2 cup frosting for the inside of the cake. Freeze until the frosting is firm, at least 20 minutes.
- Gently pat the sides of the cake with a smooth paper towel to even out any bumps in the frosting.
- Mix 1/2 teaspoon yellow food coloring with a drop of green food coloring and a splash of lemon juice in a small bowl. Paint the yellow-green food coloring all over the side of the cake with a pastry brush.
- Mix 1/2 teaspoon green food coloring with a splash of lemon juice in another bowl. Paint green stripes on the cake, then blend the edges of the stripes with the tip of the pastry brush.
- Put another small cardboard circle on the cake and flip it over. Carve out the center of the cake, about 1 inch deep, leaving a 1-inch border. Cover the center with frosting, leaving the border unfrosted. Freeze the cake 20 minutes.
- Use a paring knife to make zigzag cuts around the rim of the cake. Mound the fruit in the center, covering the frosting completely.
MINTED WATERMELON BASKET
An eye-catching centerpiece for any brunch, this four-fruit salad features the delicate flavor of mint.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h15m
Yield 16
Number Of Ingredients 8
Steps:
- Using long sharp knife, cut a thin slice from end of watermelon, being careful not to cut into flesh of watermelon. Stand watermelon on cut end. Using a washable marker, mark handle at top of basket by drawing 2 parallel lines that are 2 1/2 inches apart, starting at top of watermelon and drawing lines about 6 inches down each side.
- Using a sharp knife, cut out a wedge-shaped piece of watermelon from each side, leaving the handle intact. Using a large spoon, gently scoop out watermelon flesh, leaving about 4 inches of flesh at bottom of watermelon.
- With a small knife or garnishing tool, make "V" or scallop cuts about 2 inches apart on cut sides and handle of watermelon basket.
- Cut watermelon into 1-inch chunks or use melon ball tool to make balls of watermelon. Measure 3 cups of watermelon and place in large bowl. Refrigerate remaining watermelon for another use.
- Add grapes and cantaloupe to watermelon in bowl. Gently mix in 1/4 cup mint, the lemon juice and sugar. Refrigerate fruit mixture and watermelon basket separately until ready to use. Just before serving, fill watermelon basket with fruit mixture. Garnish with strawberries and additional mint leaves.
Nutrition Facts : Calories 45, Carbohydrate 10 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 5 mg, Sugar 9 g, TransFat 0 g
WATERMELON BASKET
For a dessert you can serve in "fruitful" bowls, fill hollowed-out watermelon halves with slices of papaya, honeydew, and cantaloupe, as well as balls of the watermelon -- all sprinkled with lime zest. Choose from a trio of toppings: Berry sauce with lime and ginger adds flavorful color, coconut brittle lends richness, and pink Hawaiian sea salt supplies savory contrast.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 7
Steps:
- Trim ends off watermelon, then cut watermelon in half at an angle. Remove flesh from each half with a melon baller; set aside. Scrape out any excess flesh with a spoon for a clean, smooth interior.
- Stand watermelon baskets upright on trimmed ends. Fill bottom third of each basket with about 40 watermelon balls. Place assorted melon and papaya slices on top of watermelon balls against the back of the basket, evenly dividing fruit between baskets. Fill in front with remaining watermelon balls. Sprinkle with lime zest. Serve with sea salt, sauce, and brittle as accompaniments.
Tips:
- Selecting the right watermelon is crucial for a successful watermelon basket. Choose a large, ripe watermelon with a deep red color and a symmetrical shape. Look for a melon that is heavy for its size, as this indicates a higher water content.
- Use a sharp knife to carefully cut the watermelon into two halves. Make sure the cut is even and straight, as this will help the basket hold its shape.
- Scoop out the watermelon flesh using a spoon or melon baller, leaving a 1-inch (2.5 cm) thick shell. Be careful not to cut through the rind.
- Use a variety of fruits and berries to fill the watermelon basket. Choose fruits that are in season and have a variety of colors and textures. Some popular choices include strawberries, blueberries, raspberries, blackberries, grapes, pineapple, and cantaloupe.
- Arrange the fruits and berries in the watermelon basket in a visually appealing way. Use different colors and textures to create a colorful and inviting display.
- Drizzle the fruit salad with a simple syrup or honey dressing to add extra flavor. You can also add a dollop of whipped cream or yogurt for a creamy touch.
Conclusion:
A watermelon basket is a refreshing and delicious summer treat that is perfect for parties, picnics, and potlucks. It is a healthy and easy-to-make dessert that is sure to impress your guests. With a little creativity, you can create a beautiful and delicious watermelon basket that is sure to be a hit.
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