Watermelon Shark Recipes

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WATERMELON SHARK



Watermelon Shark image

Take a bite out of summer boredom with this kid-friendly food project. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 1h

Yield 32 servings.

Number Of Ingredients 7

1 large watermelon
2 cups seedless red grapes
1 medium cantaloupe, peeled, seeded and cubed
2 cups fresh blueberries
2 medium oranges
1 jar (12 ounces) pineapple preserves
Swedish Fish candies, optional

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.

Nutrition Facts : Calories 129 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 30g carbohydrate (28g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

WATERMELON MILKSHAKE



Watermelon Milkshake image

A cold refreshing drink on a hot summer day.

Provided by Dolphin Panda

Categories     Drinks     Smoothie Recipes

Time 10m

Yield 4

Number Of Ingredients 3

1 ½ cups diced watermelon
2 ¼ cups milk
2 teaspoons white sugar

Steps:

  • Process the watermelon and milk together in a blender until smooth. Add the sugar and blend another 10 seconds to incorporate. Serve immediately.

Nutrition Facts : Calories 94 calories, Carbohydrate 12.9 g, Cholesterol 11 mg, Fat 2.8 g, Fiber 0.2 g, Protein 4.9 g, SaturatedFat 1.7 g, Sodium 56.8 mg, Sugar 12.1 g

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 SHARK



Watermelon Shark image

Cookie cutters are good for more than just dough, as this killer fruit-filled centerpiece proves so well.

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 4

One 18- to 20-pound seedless watermelon
2 pints blueberries
1 cantaloupe
1 honeydew

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.

WATERMELON SHARK BOWL



Watermelon Shark Bowl image

See smiles all around when you show up at the cookout with this Watermelon Shark Bowl. Cherry JELL-O, blueberries and fish-shaped gummies give this fun Watermelon Shark Bowl bright color and sweet flavor.

Provided by My Food and Family

Categories     Home

Time 5h30m

Yield 14 servings, 1/2 cup each

Number Of Ingredients 4

1 oblong watermelon (3-1/2 lb.)
3 pkg. (3 oz. each) JELL-O Cherry Flavor Gelatin
2 blueberries
5 fish-shaped gummy candies

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.

Nutrition Facts : Calories 110, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 85 mg, Carbohydrate 27 g, Fiber 0 g, Sugar 24 g, Protein 2 g

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