Watermelon Bowl Food

WATERMELON FRUIT BOWL

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.

WATERMELON BOWL

Steps:

• Cut 1/2-inch-thick slice from rounded bottom of watermelon half to prevent it from rolling around. Scoop watermelon pulp into large bowl; reserve shell. Blend pulp, in batches, in blender until smooth; pour each batch of juice into separate large bowl. (You should have about 7 cups juice.)
• Pour 2 cups juice into saucepan; bring to boil. Remove from heat. Add dry gelatin mixes; stir 2 min. until completely dissolved. Add to remaining juice in large bowl; mix well.
• Refrigerate 45 min. or until thickened, stirring every 15 min. Pour into watermelon shell. Refrigerate 3 hours or until firm. When gelatin is firm, cut away any watermelon rind that extends above the gelatin layer.

SHARK AND WAVES GIANT WATERMELON BOWL

Steps:

• Using a large chef's knife, cut both watermelons in half lengthwise through the stem. With a melon half flesh side up, cut vertical lines into the flesh (leaving rind intact) 1 inch apart and about 2 inches deep along the length of each half, leaving a 1-inch border of flesh on both ends. Repeat this process with the lines going in the opposite direction. Use a spoon to scoop out the watermelon pieces into a large bowl (it's okay if some of the spears break in half as you are doing this.) Repeat with the remaining melon halves. Use the spoon to remove as much of the flesh left in the watermelon halves as possible and save for another use.
• Cut 1 1/2 inches off both ends of 2 of the watermelon halves (these halves will become the middle parts of the bowl). Cut 1 1/2 inches off one end of the 2 remaining halves (these will become the bookends of your bowl). Use the flesh left in the watermelon ends to stamp out sharks with a 3-inch shark cookie cutter and set aside.
• Use a metal skewer to outline waves along the top edge of each watermelon half. Then carefully cut out the wave pattern using a sharp paring knife. Take one middle piece and one bookend piece and place the flat sides together to create half of the large bowl. Thread the metal skewer through the bottom of the watermelons to secure them together. Repeat this process with the remaining watermelon halves and another metal skewer to create the other half of the large bowl. Place both halves on a large platter with the two middle pieces pushed together (these parts do not need to be secured with a skewer as they will stay together on the platter).
• Fill the assembled watermelon bowl with the reserved watermelon chunks. Mix the berries and grapes together and scatter on top of the watermelon, covering it as much as possible, then add the melon sharks.

WATERMELON CAKE

Steps:

• In a large bowl, combine the cake mix, gelatin, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Set aside 2 tablespoons frosting for decorating. Place 1-1/4 cups frosting in a bowl; tint red. Tint remaining frosting green. , Place one cake layer on a serving plate; spread with 1/2 cup red frosting to within 1/4 in. of edges. Top with second cake. Frost top with remaining red frosting to within 3/4 in. of edges. Frost sides and top edge of cake with green frosting., Cut a 1/4-in. hole in the corner of pastry or plastic bag. Fill the bag with reserved white frosting. Pipe around top edge of cake where green and pink frostings meet. For seeds, insert chocolate chips upside down into cake top.

WATERMELON FRUIT BOWL

Steps:

• Stir boiling water into dry gelatin mix in large bowl 3 minutes or until gelatin is completely dissolved.
• Stir in cold water.
• Refrigerate 1-1/2 hours or until thickened (spoon drawn through leaves definite impression).
• Add fruits; stir until well blended.
• Spoon into Watermelon Bowl.
• Refrigerate 3 hours or until firm.
• Store leftovers in refrigerator.
• Watermelon Bowl
• Select a large round watermelon (12 to 14 lb.). Cut off a thin slice from bottom of melon. Cut off top 1/3 of melon. Use sharp knife to scallop edge of larger piece of melon, if desired. Scoop out fruit from both pieces with melon baller. Invert watermelon shell on paper towels; let stand to drain excess juices before filling with fruited gelatin. Mix desired amount of watermelon with other fruits before adding to gelatin as directed. Reserve remaining watermelon for snacking or another use.
• Substitute
• Prepare as directed, using your favorite flavor of regular JELL-O Brand Gelatin.