How To Carve A Watermelon Basket Recipes

Steps:

• To carve melon bowl, cut off top 1/4 of melon. Being careful not to cut through to melon, cut thin slice from bottom of melon so it will sit flat. Scoop out watermelon, leaving 1/2- to 1-inch-thick shell.
• Carve watermelon as shown in steps on right. Wrap melon bowl in plastic wrap to keep moist; refrigerate until ready to fill. At serving time, fill with cut-up fruit.

Steps:

• Set the watermelon on its side (stem end facing left or right) and cut off a small flat piece of rind from the bottom so the watermelon is stable.
• Use masking tape to mark off a 6-by-7-inch rectangle on top of the watermelon (with 7 inches running along the length of the watermelon and 6 inches running along the width), slightly off center and a little toward one end of the watermelon (which will be the rear end of the pig). Use the tape as a guide to cut out the top of the watermelon. Reserve the cut piece. Scoop out 4 cups of watermelon balls using a melon baller. Remove the remaining watermelon flesh and save for another use.
• To make the nose: Remove most but not all of the flesh from the reserved piece (there should still be pink showing). Use a 2-inch round cutter to cut a nose piece out of the very center. Trim away any ragged flesh to make a flat pink nose. Cut 2 small spaces in the center with a paring knife and press a raisin into each for nostrils. Cut a thin slice from the front of the watermelon to make a flat space for the nose. Attach the nose with 2 toothpicks.
• To make the feet: Cut the reserved piece of rind in half, right through the space used to make the nose. There will be an arch on each piece, where the nose was cut out. Cut each of these pieces in half, about 1/2 inch above the arch (reserve the pieces without the arch). Cut off the rind from both sides of the arch on each piece, slanting in toward the arch to make 4 feet total. Put the feet under the sides of the pig so they're cradling his belly.
• To make the ears: From the remaining pieces, cut 2 triangles for ears, following the curve of the rind so the ears flop naturally. Attach the ears with toothpicks to the top of the watermelon on either side of the cavity, with the pink side facing forward.
• To make the eyes: Use an apple corer to cut 2 rounds from the remaining scraps. Slice off the pink flesh to create 2 small white circles. Carve a space in the center of each circle (but don't go all the way through) and press a raisin in each for eyes. Attach the eyes with toothpicks.
• To make the tail: Use a paring knife to cut a thin strip of green rind 2 to 3 inches long and about 1/4 inch wide. Twirl the piece tightly about the handle of a spoon or a pen and secure with a rubber band to allow the tail to curl; let sit about 15 minutes.
• Toss the watermelon balls, raspberries, plums and peaches in a large bowl. Add the honey and lemon juice and toss well to coat. Spoon the fruit into the pig. Carve a small niche in the back of the pig that will fit the tail. Unwrap the curly tail and insert it into the space. Refrigerate the pig until ready to serve.

Steps:

• 1. Choose a watermelon that's a shape and size fitting for the table. Cut a thin slice from the bottom to provide a stable base.
• 2. Draw the outlines for the heart basket with a fine/medium point waterproof marker or a sharp pencil before you cut. Halve the watermelon lengthwise with a straight, jagged, or wavy line.
• 3. Leave a thick handle to "hold" the basket up from the center. (optional) Use a knife or decorating tool to cut out the edges. Be careful not to cut through the handle.
• 4. Carefully remove the top quarter sections when the cutting is complete. Save the cut-out pieces for later. Trim the flesh from the inside of the handle.
• 5. Cut out hearts or other designs from the rind you removed to decorate the outside of the basket and attach them with toothpicks.
• 6. Fill with your favorite fruit, or, just follow the instructions of the watermelon fruit basket.