Ingredients
1
large watermelon
20
cups cut-up fresh or canned fruit*
Preparation
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.
