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Watermelon Basket

SUBMITTED BY: Christine Johnson

"'I cut a watermelon into a basket shape, then fill it with melon balls to serve with a creamy dip,' say field editor Christine Johnson of Ricetown, Kentucky."
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PREP TIME  30 Min
READY IN  30 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 10 pounds watermelon
  • 1 medium honeydew, cut into balls
  • 3 cups white cranberry juice
  • 1 cup light corn syrup
  • 2 tablespoons lime juice
  • FRUIT DIP:
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup milk
  • 3 tablespoons sugar
  • 3 tablespoons lemon juice
  • 3/4 teaspoon ground cardamom

DIRECTIONS

  1. 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 (see diagram below).
  2. 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.
  3. Carefully lift off the side pieces. Remove fruit from both sections and cut into balls. Refrigerate the basket.
  4. 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.
  5. Drain; spoon melon into watermelon basket. In a small mixing bowl, beat the cream cheese and milk until smooth. Beat in sugar, lemon juice and cardamom; serve with melon.
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