Watermelon Shark Bowl Recipes

SHARK AND WAVES GIANT WATERMELON BOWL

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 SHARK

Steps:

• Using a large sharp knife, cut off one end of the watermelon so that watermelon stands at an angle. Using a razor blade or small knife, score an opening for the mouth. With knife, cut out and remove mouth. Cut out triangles for teeth; remove rind from teeth., For shark fin, cut a triangle from removed rind; attach to shark with toothpicks. For eyes, attach two grapes with toothpicks. , Remove fruit from inside watermelon; cut into cubes. In a large bowl, combine watermelon, cantaloupe, blueberries and remaining grapes. Finely grate peel from oranges and squeeze juice. In a small bowl, mix preserves, orange juice and peel; add to fruit and toss gently., Stand shark on a platter. Fill opening with some of the fruit mixture; add a few Swedish Fish if desired. Serve with remaining fruit.

WATERMELON SHARK BOWL

Steps:

• Make diagonal cut at one end of watermelon to cut off bottom fourth of melon. Stand watermelon, cut side down, on work surface. Use marker to draw the shark's mouth on watermelon as shown in photo. Use paring knife to cut along lines. Remove watermelon cutout and reserve for making the shark's fin.
• Scoop pulp from large watermelon piece into large bowl, reaching into mouth to scoop out the flesh and leaving a 1-inch-thick shell on bottom and sides. Blend removed pulp, in batches, in blender until smooth. Pour watermelon purée through strainer into separate bowl, pressing strained solids with back of spoon to remove as much juice as possible. (You should have about 6 cups watermelon juice.) Discard any remaining watermelon pulp or reserve for another use.
• Pour 2 cups watermelon juice into saucepan; bring to boil. Remove from heat. Add dry gelatin mixes; stir 2 min. until completely dissolved. Add to remaining watermelon juice in bowl; mix well.
• Refrigerate 1 hour or until thickened, stirring every 15 min.
• Meanwhile, invert watermelon shell to drain juices from shell. Use tip of vegetable peeler to cut shallow outline 1/2 inch around mouth opening, piercing the green rind but not going through the white rind of the watermelon. Use paring knife to cut out triangles for the teeth. Cut pulp from reserved watermelon mouth piece; discard removed pulp or reserve for another use. Cut trimmed watermelon rind into fin shape; secure to back of watermelon shell with toothpicks. Use melon baller or paring knife to scoop out 2 small rounds for the eyes; fill with blueberries, securing each berry to watermelon with additional toothpick.
• Pour thickened gelatin mixture into watermelon shell. Refrigerate 4 hours or until firm.
• Decorate with gummy candies as shown in photo just before serving.

WATERMELON SHARK

Steps:

• Cut off the stem end of the watermelon at an angle slightly less than 45 degrees. Reserve the piece. Set the watermelon cut-side down on a work surface.
• To make the jaws and teeth: Find the brown dot that grows at the top center of the watermelon. Measure about 1 inch down and cut a large wedge from the side to make the gaping jaws of the shark. Reserve the wedge.
• Cut a 1-inch-wide strip of paper. Use the paper as a guide to lightly draw a 1-inch line at the top and bottom of the shark's jaws with a pen or marker. Use a Y-shaped vegetable peeler and a paring knife to trim away the green and make 2 bands of white, taking care not to poke all the way through. Cut and scoop out the watermelon flesh, keeping the pieces as large as possible. Leave about an inch or so of flesh in the bottom of the mouth to act as a bowl to hold the fruit. Use a paring knife to cut triangles out of the white bands along the jaw to make teeth.
• To make the fin: Cut out a 3 1/2-inch-high fin from the reserved bottom piece of watermelon. Cut off the flesh so one side is white and the other is green. Attach the fin with 2 toothpicks about 2 to 3 inches up from the bottom of the watermelon. (Tip: Use a small meat mallet to gently hammer in the toothpicks if the watermelon is very hard.)
• To make the eyes: Cut 2 eye-shaped ovals, about 3 inches long and 2 inches high, out of paper. Toothpick them to the shark about 2 inches up from the fin and about 3 inches apart. Lightly trace around the outside of the paper with a pen or marker, then remove the paper. Use a paring knife to cut out the rind on the inside of the eyes, taking care to cut only into the white of the rind without exposing the flesh. Cut 2 strips of the rind to create menacing eyebrows. Attach a blueberry with a toothpick towards the front of each eye. Stick a second toothpick above each eye to attach the eyebrow.
• Cut any large pieces of reserved watermelon flesh into planks and use the cutters to make fish. Peel the cantaloupe and honeydew and slice down the sides of the melon until you get to the seeds to make planks. Cut into more fish. Save any melon scraps for another use.
• Set the shark on a large serving platter. Pour the remaining berries into his mouth. Add fish to the mouth and spilling onto the platter around the shark. Refrigerate until ready to serve.

CARVED WATERMELON BOWL

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.

WATERMELON SMOOTHIE BOWL RECIPE BY TASTY

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!

WATERMELON FRUIT BOWL

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.

WATERMELON "POKE" BOWL RECIPE BY TASTY

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!

WATERMELON PUNCH AND BOWL

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.