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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Fruit Salad Basket Recipe

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This recipe for Fruit Salad Basket is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large - watermelon (about 15 lbs.)
2 - cantaloupe melons
2 - honeydew melons
½ c. - sugar
½ c. - fresh limejuice
¼ c. - fresh lemon juice
2 T. - orange-flavored liqueur (optional)
2 tsp. - lime peel, grated
3 c. - fresh strawberries, sliced, washed, hulled & halved
2 c. - black OR red seedless grapes, washed & halved
Directions:
Directions:
CARVING THE BASKET: Lay a dampened dishtowel on a counter or table and place melon on top to prevent it from rolling. With a water-soluble marker, draw outline of basket onto melon, making sure the handle is at least 1¼ inches wide. Using a large sharp knife, carefully cut melon along marker line. Remove excess rind and set aside. With a melon baller, scoop out all the watermelon flesh and place in a large glass or ceramic bowl; set aside. With a vegetable peeler, even out scalloped edges of watermelon. Cover watermelon basket with clear plastic wrap and set aside.

FRUIT SALAD: With a melon baller, scoop out flesh from cantaloupes and honeydews. In a large bowl, combine sugar, limejuice, lemon juice, orange liqueur and lime peel. Stir well. Add all melon balls, strawberries and grapes; toss to combine. Allow fruit to chill in refrigerator for 30 minutes. Just before serving, transfer fruit salad to watermelon basket. Serves 18.
Personal Notes:
Personal Notes:
It's important to purchase watermelons that are fully ripe, since they don't continue to ripen once they've been picked. A ripe melon feels heavy for its size and has a sweet, fresh fragrance.

 

 

 

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