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Appetizer: Cornucopia of Summer Fruits - 24

Source of Recipe

Betty Crocker


Recipe Introduction

"For the prettiest presentation, use a variety of seasonal fruits to fill this scalloped watermelon shell."

List of Ingredients

1 medium watermelon
12 cups assorted sliced fresh fruit or berries
Fresh mint leaves



Recipe

1. Cut off one-fourth of 1 end of watermelon at an angle, using sharp knife, so remaining watermelon is shaped like a cornucopia. Cover and refrigerate end portion to use as desired.

2. Cut thin slice from bottom of watermelon to keep it from tipping. Scoop out watermelon, leaving 1/2- to 1-inch shell; reserve watermelon chunks. Drain shell. Cut edge of open end of watermelon shell in a decorative pattern. Cover and refrigerate watermelon shell up to 24 hours.

3. Fill watermelon shell with watermelon chunks (cut into bite-size pieces) and other fresh fruit just before serving, allowing fruit to cascade out end of shell. Garnish with mint leaves.

SERVES 24