Summer Fruit Basket with Orange Cream

Summer Fruit Basket with Orange Cream

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    large oranges

  • 1

    8oz container whipped cream cheese

  • cup confectionary sugar

  • ¼

    cup milk

  • tsp. pure orange extract

  • 1

    oblong watermelon(about 20lbs)

  • 1

    medium size pineapple, chilled

  • 1

    pint strawberries

  • 1

    container of blueberries

  • 4

    large Kiwi

  • 2

    medium size nectarines

  • ½

    lb. seedless red grapes

Directions

1. Prepare orange cream. Grate peel from oranges. Wrap half of the peel with plastic wrap and refrigerate to use for garnishing orange cream. Reserve oranges for fruit mixture. In small bowl whisk together cream cheese, confectionary sugar, milk and orange extract till smooth. Stir in remaining half of the grated orange peel. Cover and Refrigerate until ready to serve. 2.Prepare watermelon basket- with sharp knife cut a lengthwise slice about 2 inches from the top of the watermelon. Scoop out pulp with a large melon baller or scoop out pulp and cut into chunks from both sections of the watermelon. Place 10 cups of watermelon balls in a large bowl. Refrigerate the rest for another day. Cut a thin slice of rind on the bottom of watermelon shell if needed so that it stands level. Cut scalloped edges around rim of watermelon shell. 3. Peel and cut reserved oranges in sections, add to bowl of watermelon. Cut off crown and stem of pineapple, cut off rind and core then cut pineapple into bite chunks. ( or if you prefer purchase a already cleaned pineapple) place in bowl . Clean and hull strawberries, cut into half if they are large and place in bowl. Peel Kiwi's,cut into bite size chunks, add to bowl. Clean and cut nectarines into wedges and to bowl. Clean and remove stems from Blueberries, add to bowl, Then add cleaned grapes to bowl. Toss gently to mix fruit and add the fruit mixture to the watermelon shell. Cover with plastic wrap and refrigerate till ready to serve 4. To serve, garnish orange cream with remaining orange peel and serve in a bowl alongside the watermelon bowl. NOTE: 155 calories per serving


Nutrition

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