The Recipe

Dessert of the Month: Watermelon Basket

Name: Dessert of the Month: Watermelon Basket
Yield: servings:12
Ingredients: 1 medium oblong seedless watermelon, (10 to 12 pounds); 5 to 6 pounds mixed cantaloupe and honeydew melons, seeds and rinds removed, cut into 1/2-to 1-inch-thick wedges (32 to 36 slices); 3 pounds red papaya, seeds and skin removed, cut into 1-inch-thick wedges (8 to 10 slices); Lime zest, for sprinkling; Pink Hawaiian sea salt; Raspberry-Lime Ginger Sauce; Toasted Coconut Brittle

COOK TIME : a few secondsPREP TIME : a few seconds

From Martha Stewart

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Ingredients

DESCRIPTION

For a dessert you can serve in "fruitful" bowls, fill hollowed-out watermelon halves with slices of papaya, honeydew, and cantaloupe, as well as balls of the watermelon -- all sprinkled with lime zest.

INGREDIENTS

1 medium oblong seedless watermelon, (10 to 12 pounds)
5 to 6 pounds mixed cantaloupe and honeydew melons, seeds and rinds removed, cut into 1/2-to 1-inch-thick wedges (32 to 36 slices)
3 pounds red papaya, seeds and skin removed, cut into 1-inch-thick wedges (8 to 10 slices)
Lime zest, for sprinkling
Pink Hawaiian sea salt
Raspberry-Lime Ginger Sauce
Toasted Coconut Brittle

DIRECTIONS

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NUTRITION