Minted Watermelon Basket
Minted Watermelon Basket might be just the hor d'oeuvre you are searching for. This recipe serves 16. One serving contains 118 calories, 2g of protein, and 1g of fat. This recipe covers 8% of your daily requirements of vitamins and minerals. Head to the store and pick up cantaloupe balls, strawberries, watermelon, and a few other things to make it today. It is perfect for Summer. From preparation to the plate, this recipe takes around 1 hour and 15 minutes. It is a good option if you're following a gluten free and vegan diet.
Instructions
Using long sharp knife, cut a thin slice from end of watermelon, being careful not to cut into flesh of watermelon. Stand watermelon on cut end. Using a washable marker, mark handle at top of basket by drawing 2 parallel lines that are 2 1/2 inches apart, starting at top of watermelon and drawing lines about 6 inches down each side.
Using a sharp knife, cut out a wedge-shaped piece of watermelon from each side, leaving the handle intact. Using a large spoon, gently scoop out watermelon flesh, leaving about 4 inches of flesh at bottom of watermelon.
With a small knife or garnishing tool, make “V” or scallop cuts about 2 inches apart on cut sides and handle of watermelon basket.
Cut watermelon into 1-inch chunks or use melon ball tool to make balls of watermelon. Measure 3 cups of watermelon and place in large bowl. Refrigerate remaining watermelon for another use.
Add grapes and cantaloupe to watermelon in bowl. Gently mix in 1/4 cup mint, the lemon juice and sugar. Refrigerate fruit mixture and watermelon basket separately until ready to use. Just before serving, fill watermelon basket with fruit mixture.
Garnish with strawberries and additional mint leaves.