Fruit Salad Basket

By LadyRev-2

Ingredients

• Special aids:
• large watermelon (about 15 pounds)
• 2-cantaloupe melons
• 2-honeydew melons
• 1/2-cup white granulated sugar
• 1/2-cup lime juice
• 1/4-cup lemon juice
• 2-Tbsp. orange-flavored liqueur (optional)
• 2-tsps. grated lime peel
• 2-cups fresh strawberries, washed, hulled and cut in half
• 2-cups red seedless grapes, washed and cut in half
• water-soluble marker
• melon baller
• vegetable peeler and sharp knife

Preparation

Step 1

Lay a dampened towel on the counter top or table and place watermelon on top to prevent it from rolling around.

With a water-soluble marker, draw outline of basket, making sure the handle is at least 1-1/4 inches wide.
mark the watermelon

Using a large sharp knife; carefully cut watermelon along marker line. Cut

Remove excess rind and set aside. With the melon baller, scoop out the watermelon flesh and place
in a large bowl; set aside.

With the vegetable peeler, even out the scalloped edges of the watermelon. Define the edges
Cover watermelon basket with plastic wrap and set aside.

To make the fruit salad;

With melon baller, scoop out the flesh from the cantalopes and honeydew melons.

In a large bowl, combine sugar, lime juice, lemon juice and orange liqueur and lime peel. Stir well to blend. Add the melon balls, strawberries and grapes, toss well to combine. Allow the fruit to chill in the refrigerator for about 30 minutes.

Just before serving, transfer fruit salad to watermelon basket.

Tips:

Make the fruit salad portion up to 1-day ahead, cover and refrigerate. Substitute kiwifruit, peeled and cut into quarters, for the berries. Or add if you'd like.
Use portions of the fruit salad to make colorful ice cubes. Serve them with fruit punch or lemonade for a cool treat.