Fruit Salad In A Cantaloupe Basket Recipes

Steps:

• 1. CARVING THE BASKET: Lay a dampened dish towel on a counter or table and place melon on top to prevent it from rolling.
• 2. With a water-soluble marker, draw outline of basket onto melon, making sure the handle is at least 1 1/4 inches wide.
• 3. Using a large sharp knife, carefully cut melon along marker line.
• 4. 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.
• 5. With a vegetable peeler, even out scalloped edges of watermelon. Cover watermelon basket with clear plastic wrap and set aside.
• 6. MAKING THE FRUIT SALAD: With a melon baller, scoop out flesh from cantaloupes and honeydews.
• 7. In a large bowl, combine sugar, lime juice, lemon juice and lime peel. Stir well.
• 8. Add all melon balls, strawberries and grapes; toss to combine. Allow fruit to chill in refrigerator for 30 minutes.
• 9. Just before serving, transfer fruit salad to watermelon basket.

Steps:

• Cut the cantaloupes into small chunks and mix with all the other fruits and the walnuts in a large Salad bowl.
• Scoop yogurt into individual serving bowls and pass the fruit salad.
• Stir to coat and eat.

Steps:

• In a large bowl, combine strawberries, cantaloupe and cheese. Drizzle with vinaigrette and toss to coat. Just before serving, gently stir in raspberries; top with sunflower kernels. If desired, sprinkle with mint.

Steps:

• In a small bowl, mix yogurt, lemon juice, poppy seeds and orange zest. To serve, divide cantaloupe and blueberries among 4 dishes; top with yogurt dressing.

Steps:

• With a large, sharp knife, remove the top 1/4 section of the watermelon. With a melon baller, scoop flesh from inside of watermelon, removing as many seeds as possible. Leave 1/2 inch of flesh inside the shell of the watermelon. Scoop cantaloupe and honeydew in the same manner, removing as much flesh as possible, and discarding the rinds. Refrigerate fruits separately until ready to assemble.
• In a small saucepan over medium-high heat, bring water and sugar to a boil. Remove from heat, and continue stirring until sugar has completely dissolved. Add lemon zest, and set aside to cool.
• To serve, place watermelon balls, cantaloupe, honeydew, oranges, pineapple, strawberries, and grapes, in a large mixing bowl. Pour syrup over, and toss thoroughly. Transfer mixture to watermelon bowl, and serve. Set aside any fruit mixture that will not fit. There will be enough fruit to refill the bowl.