Cooks Note Watermelon Bowl Recipes

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WATERMELON FRUIT BOWL



Watermelon Fruit Bowl image

All of your favorite fruits, lightly sweetened, served in a watermelon 'bowl'.

Provided by CINDY N.

Categories     Appetizers and Snacks     Fruit

Time 50m

Yield 20

Number Of Ingredients 10

1 large watermelon
1 cantaloupe, halved and seeded
1 honeydew melon, halved and seeded
2 (15 ounce) cans mandarin oranges, drained
2 (20 ounce) cans pineapple chunks, drained
2 cups halved fresh strawberries
2 cups seedless grapes
½ cup water
¼ cup white sugar
2 tablespoons grated lemon zest

Steps:

  • With a large, sharp knife, remove the top 1/4 section of the watermelon. With a melon baller, scoop flesh from inside of watermelon, removing as many seeds as possible. Leave 1/2 inch of flesh inside the shell of the watermelon. Scoop cantaloupe and honeydew in the same manner, removing as much flesh as possible, and discarding the rinds. Refrigerate fruits separately until ready to assemble.
  • In a small saucepan over medium-high heat, bring water and sugar to a boil. Remove from heat, and continue stirring until sugar has completely dissolved. Add lemon zest, and set aside to cool.
  • To serve, place watermelon balls, cantaloupe, honeydew, oranges, pineapple, strawberries, and grapes, in a large mixing bowl. Pour syrup over, and toss thoroughly. Transfer mixture to watermelon bowl, and serve. Set aside any fruit mixture that will not fit. There will be enough fruit to refill the bowl.

Nutrition Facts : Calories 179.3 calories, Carbohydrate 45.4 g, Fat 0.7 g, Fiber 3 g, Protein 2.8 g, SaturatedFat 0.1 g, Sodium 23.4 mg, Sugar 39.8 g

WATERMELON BOMBE



Watermelon Bombe image

Provided by Food Network

Categories     dessert

Time 2h

Yield 8 to 12 servings

Number Of Ingredients 14

Nonstick cooking spray, for the bowls
3 boxes vanilla mousse mix (for 6 cups prepared mousse), such as Dr. Oetker
2 1/4 cups whole milk
15 cups cubed seedless watermelon (about 1/2 medium watermelon)
1 1/2 cups sweetened condensed milk
3/4 teaspoon red gel food coloring
1 1/2 cups mini semisweet chocolate chips
Watermelon Mirror Glaze, recipe follows
1/2 cup light corn syrup
One 3-ounce packet melon flavored gelatin, such as Jell-O Melon Fusion
1 cup good-quality white chocolate discs, white candy melts or white chocolate chips
1/3 cup sweetened condensed milk
1 drop yellow gel food coloring
15 drops green gel food coloring

Steps:

  • Spray a 9.5-inch bowl with nonstick cooking spray. Line the bowl with plastic wrap and set aside. Turn an 8-inch bowl upside down and spray the outside with nonstick cooking spray. Cover the outside of the bowl with plastic wrap and set aside.
  • Prepare the vanilla mousse mix with the whole milk in another bowl according to package instructions. (The milk amount is reduced from package instructions.) Pour the mousse into the lined 9.5-inch bowl. Place the smaller bowl inside and press gently to spread the filling up the sides of the bowl until just below the rim. Put the bowls in the freezer until firmly set, at least 4 hours.
  • Line a baking sheet with parchment paper. Spread the watermelon cubes out onto the baking sheet in an even layer. Put in the freezer until frozen, at least 3 hours.
  • Combine the frozen watermelon cubes, sweetened condensed milk and red food coloring in a food processor. Pulse to break up the watermelon cubes, then let the processor run until the mixture is smooth with a texture like soft serve ice cream. Transfer the mixture to a bowl and mix in the mini chocolate chips.
  • Remove the bowls from the freezer. Remove the smaller bowl, revealing a well in the frozen mousse layer. Transfer the watermelon mixture into the well and spread with an offset spatula so the watermelon is smooth and is level with the mousse layer. Place a 10-inch cardboard cake board on top of the cake. Cover with plastic wrap and put in the freezer until set, at least 4 hours or overnight. This can be done up to 2 weeks in advance.
  • When ready to decorate, prepare the Watermelon Mirror Glaze. Fit a cooling rack into a baking sheet. Put 3 ramekins on the cooling rack so that the cake can be elevated over the rack. Remove the bowl from the freezer. Discard the plastic wrap covering the cake. Invert the bowl and remove the cake. (If you have trouble removing the cake you can place the bowl in warm water to help loosen it.) Place the cake on the ramekins on the cooling rack. Pour the green mirror glaze over the frozen cake, then squeeze on lines of the yellow mirror glaze. Put in the freezer for at least 30 minutes before serving.
  • Combine the corn syrup and 1/3 cup water in a small pot and bring to a boil. Put the melon gelatin into a bowl. Pour the boiling corn syrup and water mixture into the gelatin and gently whisk until the gelatin is dissolved.
  • Combine the white chocolate and sweetened condensed milk in a double boiler and heat, stirring frequently, until the white chocolate is just melted and the mixture is smooth. Pour the gelatin mixture into the white chocolate and condensed milk mixture and slowly stir until well combined and the mixture is smooth.
  • Divide the glaze into 2 bowls, pouring 1/4 cup in one bowl and the remaining 3/4 cup in the second bowl. Add 1 drop of yellow gel food coloring to the bowl with 1/4 cup of the gaze and 15 drops of green gel food coloring to the bowl with the 3/4 cup of the glaze and mix until well blended. Transfer the yellow glaze to a squeeze bottle. Let sit until the temperature of the glaze is around 85 degrees F. Then it is ready to pour over the watermelon cake.

SHARK AND WAVES GIANT WATERMELON BOWL



Shark and Waves Giant Watermelon Bowl image

Fruit salad is a staple at summer parties. We kicked ours up a notch by serving it in a giant watermelon "wave bowl" to make it the centerpiece of any shindig. Watch your fingers-- there may be a shark or two lurking in those shoals!

Provided by Food Network Kitchen

Time 30m

Yield 12 to 14 servings

Number Of Ingredients 4

2 seedless watermelons (each about 10 pounds)
4 pints blueberries
4 pints blackberries
2 cups red seedless grapes

Steps:

  • Using a large chef's knife, cut both watermelons in half lengthwise through the stem. With a melon half flesh side up, cut vertical lines into the flesh (leaving rind intact) 1 inch apart and about 2 inches deep along the length of each half, leaving a 1-inch border of flesh on both ends. Repeat this process with the lines going in the opposite direction. Use a spoon to scoop out the watermelon pieces into a large bowl (it's okay if some of the spears break in half as you are doing this.) Repeat with the remaining melon halves. Use the spoon to remove as much of the flesh left in the watermelon halves as possible and save for another use.
  • Cut 1 1/2 inches off both ends of 2 of the watermelon halves (these halves will become the middle parts of the bowl). Cut 1 1/2 inches off one end of the 2 remaining halves (these will become the bookends of your bowl). Use the flesh left in the watermelon ends to stamp out sharks with a 3-inch shark cookie cutter and set aside.
  • Use a metal skewer to outline waves along the top edge of each watermelon half. Then carefully cut out the wave pattern using a sharp paring knife. Take one middle piece and one bookend piece and place the flat sides together to create half of the large bowl. Thread the metal skewer through the bottom of the watermelons to secure them together. Repeat this process with the remaining watermelon halves and another metal skewer to create the other half of the large bowl. Place both halves on a large platter with the two middle pieces pushed together (these parts do not need to be secured with a skewer as they will stay together on the platter).
  • Fill the assembled watermelon bowl with the reserved watermelon chunks. Mix the berries and grapes together and scatter on top of the watermelon, covering it as much as possible, then add the melon sharks.

WATERMELON PUNCH AND BOWL



Watermelon Punch and Bowl image

Hollowed watermelon becomes a rustic serving bowl for a drink made with its juice, ensuring nothing goes to waste.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes

Number Of Ingredients 2

1 oblong seedless watermelon (about 14 pounds)
3 cups seltzer

Steps:

  • Cut top third off watermelon; trim bottomjust enough to make a flat surface. Scoopout flesh.
  • Working in batches, pureewatermelon in a food processor. Strainthrough a fine sieve; discard solids.(You should have about 9 cups juice.)Cover rind with plastic wrap. Refrigeratejuice and rind until chilled, about1 hour. Combine juice with seltzer; transfer to rind.

WATERMELON "POKE" BOWL RECIPE BY TASTY



Watermelon

Here's what you need: mini watermelon, soy sauce, rice vinegar, sesame oil, lime, agave nectar, scallions, fresh ginger, white sesame seeds, red chile flakes, medium cucumber, mayonnaise, sriracha, white rice, avocado, shelled edamame, nori sheet, pickled ginger, fresh cilantro, peanut, black sesame seed

Provided by Gwenaelle Le Cochennec

Categories     Dinner

Yield 4 servings

Number Of Ingredients 21

1 mini watermelon, sliced
6 tablespoons soy sauce
2 teaspoons rice vinegar
1 tablespoon sesame oil
1 lime, juiced
1 tablespoon agave nectar
2 scallions, minced
2 tablespoons fresh ginger, minced
2 tablespoons white sesame seeds, toasted
1 teaspoon red chile flakes
1 medium cucumber
6 tablespoons mayonnaise
2 tablespoons sriracha
white rice, cooked, for serving
avocado, sliced, for serving
shelled edamame, for serving
nori sheet, for serving
pickled ginger, for serving
fresh cilantro, for serving
peanut, crushed, for serving
black sesame seed, for garnish, optional

Steps:

  • Using a sharp knife, cut around the watermelon slices rind to remove, then dice into 1-inch (2 cm) cubes.
  • Transfer 4 cups (600 g) to a medium bowl, reserving the rest for another use.
  • In a small bowl, combine the soy sauce, rice vinegar, sesame oil, lime juice, agave, scallions, ginger, white sesame seeds, and chile flakes. Mix well.
  • Pour the marinade over the watermelon cubes and stir. Cover the bowl with plastic wrap and let marinate in the fridge for 1 hour.
  • Slice the cucumber into thin half moons and set aside.
  • In a small bowl, combine the mayo and Sriracha.
  • To assemble the poke bowls, start with rice as a base and top with cucumbers, avocado, edamame, nori, pickled ginger, Sriracha mayo, cilantro, and crushed peanuts.
  • Add a scoop of the marinated watermelon and use the marinade as a dressing to drizzle over the bowl.
  • Garnish with black sesame seeds, if desired.
  • Enjoy!

Nutrition Facts : Calories 414 calories, Carbohydrate 50 grams, Fat 23 grams, Fiber 4 grams, Protein 6 grams, Sugar 36 grams

GRANDMA'S PICKLED WATERMELON RIND



Grandma's Pickled Watermelon Rind image

A different sort of pickle that grandma used to love and make. Great for picnics, barbecues, or just plain snacking!

Provided by Shantelle

Categories     Pickles

Time 9h20m

Yield 24

Number Of Ingredients 8

8 cups spear-shaped pieces of peeled, sliced watermelon rind
1 cup pickling salt
4 cups white sugar
2 cups white vinegar
2 cups water
1 teaspoon whole cloves
½ teaspoon ground cinnamon
⅛ teaspoon ground allspice

Steps:

  • Place watermelon rind in a glass bowl; add water to cover. Stir in pickling salt. Cover and refrigerate in the brine for 8 hours to overnight.
  • Rinse watermelon rind 2 to 3 times to remove excess salt from the brine. Taste and keep rinsing until desired level of saltiness is achieved. Drain.
  • Transfer watermelon rind to a large saucepan and cover with cold water; bring to a boil. Cook until tender, about 15 minutes.
  • Meanwhile, inspect 2 quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until watermelon rind is ready. Wash new, unused lids and rings in warm soapy water.
  • At the same time, combine sugar, 2 cups water, vinegar, cloves, cinnamon, and allspice in a large pot. Bring to a boil, then lower heat and maintain a low simmer for 10 minutes. Pour mixture through a fine mesh sieve into a bowl; discard any solids.
  • Drain watermelon rinds and pack into hot, sterilized jars. Ladle vinegar mixture into each jar, filling to within 1/2 inch of the top. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  • Let jars cool to room temperature, 30 to 45 minutes. Store in the refrigerator.

Nutrition Facts : Calories 146 calories, Carbohydrate 37.1 g, Fat 0.2 g, Fiber 0.3 g, Protein 0.3 g, SaturatedFat 0 g, Sodium 4614 mg

NOODLES AND WATERMELON



Noodles and Watermelon image

We had this at my Grandmother's house. She's from Germany. If you like salt on your watermelon you'll like this.

Provided by Shrike0064

Categories     Main Dishes     Dumpling Recipes

Time 25m

Yield 12

Number Of Ingredients 8

2 cups all-purpose flour
¾ cup milk
4 teaspoons baking powder
½ teaspoon salt
1 tablespoon bacon grease
1 cup water
salt to taste
1 large watermelon, sliced into wedges

Steps:

  • Combine flour, milk, baking powder, and 1/2 teaspoon salt together in a bowl until dough is well mixed.
  • Melt bacon grease in a skillet over medium heat; add water and salt to taste.
  • Form dough into 2x3/4-inch rectangles. Place dough rectangles in the bacon grease mixture, leaving a small space between each. Cover skillet with a tight-fitting lid; steam and fry until dumplings are browned, 10 to 15 minutes. Serve dumplings with sliced watermelon.

Nutrition Facts : Calories 309.3 calories, Carbohydrate 73.7 g, Cholesterol 1.2 mg, Fat 1.6 g, Fiber 3.6 g, Protein 7.2 g, SaturatedFat 0.3 g, Sodium 274.2 mg, Sugar 47.3 g

WATERMELON FRUIT BOWL



Watermelon Fruit Bowl image

Make and share this Watermelon Fruit Bowl recipe from Food.com.

Provided by Porfavorcorona

Categories     Breakfast

Time 4h15m

Yield 16 3/4 cup, 16 serving(s)

Number Of Ingredients 5

1 quart boiling water
4 (3 ounce) packages fat free sugar-free gelatin mix, any flavor
1 quart cold water
4 cups assorted summer fruit (watermelon balls, honeydew balls, banana slices, strawberry slices)
watermelon, bowl (see Tip)

Steps:

  • Stir boiling water into dry gelatin mix in large bowl 3 minutes or until gelatin is completely dissolved.
  • Stir in cold water.
  • Refrigerate 1-1/2 hours or until thickened (spoon drawn through leaves definite impression).
  • Add fruits; stir until well blended.
  • Spoon into Watermelon Bowl.
  • Refrigerate 3 hours or until firm.
  • Store leftovers in refrigerator.
  • Watermelon Bowl
  • Select a large round watermelon (12 to 14 lb.). Cut off a thin slice from bottom of melon. Cut off top 1/3 of melon. Use sharp knife to scallop edge of larger piece of melon, if desired. Scoop out fruit from both pieces with melon baller. Invert watermelon shell on paper towels; let stand to drain excess juices before filling with fruited gelatin. Mix desired amount of watermelon with other fruits before adding to gelatin as directed. Reserve remaining watermelon for snacking or another use.
  • Substitute
  • Prepare as directed, using your favorite flavor of regular JELL-O Brand Gelatin.

Nutrition Facts : Calories 42.1, Sodium 185.7, Carbohydrate 17.1, Protein 3.3

SOY-GINGER WATERMELON RICE BOWLS WITH AVOCADO AND CUCUMBER



Soy-Ginger Watermelon Rice Bowls with Avocado and Cucumber image

This refreshing adaptation of Hawaiian poke features juicy soy-and-ginger-marinated watermelon instead of the traditional raw fish. Avocado and cucumber lend both creaminess and crunch while a bed of seasoned sushi rice makes this a satisfying vegetarian main course.

Provided by Justin Chapple

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

1 1/2 cups sushi rice, rinsed thoroughly
Kosher salt
4 scallions, thinly sliced
One 1-inch knob fresh ginger, peeled and minced
3 tablespoons soy sauce
2 tablespoons canola oil
1/4 cup plus 2 tablespoons rice wine vinegar
One 1 3/4-pound watermelon wedge, peeled and cut into 3/4-inch cubes (about 1 pound)
1/4 cup mayonnaise
2 tablespoons sriracha
1 1/2 tablespoons sugar
1 large or 2 medium avocados, peeled, pitted and sliced
2 Persian cucumbers, halved lengthwise and sliced
Furikake seasoning or toasted sesame seeds, for serving (see Chef's Note)

Steps:

  • In a medium saucepan, bring 1 3/4 cups plus 2 tablespoons water to a boil. Add the rice and a pinch of salt and return to a boil. Stir once, then cover and cook over low heat until the water is absorbed and the rice is tender, about 20 minutes. Remove from the heat and let steam for 20 minutes.
  • Meanwhile, in a medium bowl, mix the scallions with the ginger, soy sauce, canola oil and 2 tablespoons rice wine vinegar. Add the watermelon and gently toss to coat. Let marinate while you prepare the rest of the recipe. Stir gently occasionally.
  • In a small bowl, whisk the mayonnaise and sriracha.
  • Gently fluff the sushi rice with a fork or rice paddle. In a small bowl, mix the sugar with the remaining 1/4 cup rice vinegar until dissolved. Drizzle over the rice and then gently fold the rice to mix.
  • Divide the rice between 4 bowls and top with the avocado, cucumbers and watermelon. Drizzle with the sriracha mayo and sprinkle generously with the furikake. Serve.

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From cooksrecipes.com


CARVED WATERMELON BOWL RECIPE - PILLSBURY.COM
2010-08-19 Steps. 1. To carve melon bowl, cut off top 1/4 of melon. Being careful not to cut through to melon, cut thin slice from bottom of melon so it will sit flat. Scoop out watermelon, leaving 1/2- to 1-inch-thick shell. 2. Carve watermelon as shown in steps on right. Wrap melon bowl in plastic wrap to keep moist; refrigerate until ready to fill.
From pillsbury.com


WATERMELON SLUSHY BOWLS | KIDS SUMMER TREAT IDEAS - BUSY LITTLE …
2018-05-30 Scoop watermelon into small pieces. Add one cup to a container or bag, and put in refrigerator, not to be frozen. Add the rest to a freezer bag, and lay flat into the freezer for at least 4 hours until frozen. While the watermelon is freezing, dry the bowls, start decorating, or wait a bit. You'll have 4 hours.
From busylittlechefs.com


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