CARVED WATERMELON BOWL
Get creative with fruit salad. Serve your family with this watermelon bowl filled with variety of fruits - ready in 45 minutes.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 45m
Yield 30
Number Of Ingredients 2
Steps:
- 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.
- Carve watermelon as shown in steps on right. Wrap melon bowl in plastic wrap to keep moist; refrigerate until ready to fill. At serving time, fill with cut-up fruit.
Nutrition Facts : Calories 50, Carbohydrate 10 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 0 mg, Sugar 8 g, TransFat 0 g
WATERMELON FRUIT BOWL
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
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
SHARK AND WAVES GIANT WATERMELON BOWL
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
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 FRUIT BOWL
Steps:
- Slice the watermelon in half with a sharp knife, and scoop out the flesh.
- Chop up the watermelon flesh that was removed from the rind.
- Cut up your fruit and mix with the watermelon pieces.
- Put the watermelon and fruit mixture back inside the watermelon rind.
- To make the optional dressing, whisk together lemon juice and maple syrup, then combine with the fruit before transferring into the watermelon rind.
Nutrition Facts : Calories 243 kcal, Carbohydrate 62 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Sodium 12 mg, Fiber 4 g, Sugar 50 g, UnsaturatedFat 2 g, ServingSize 1 serving
WATERMELON "POKE" BOWL RECIPE BY TASTY
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
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
WATERMELON SMOOTHIE BOWL RECIPE BY TASTY
Here's what you need: strawberry, banana, watermelon, coconut water, ice, kiwi, mango, pomegranate seed
Provided by Camille Bergerson
Categories Breakfast
Time 30m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Add all the ingredients to a blender and mix on high.
- Pour into a bowl or half a hollowed out small watermelon, and top with desired fruit and other toppings.
- Enjoy!
Nutrition Facts : Calories 236 calories, Carbohydrate 58 grams, Fat 1 gram, Fiber 9 grams, Protein 4 grams, Sugar 38 grams
WATERMELON PUNCH AND BOWL
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
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 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.
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