Save on Pinterest

Watermelon Boat

"Wow!" is what folks will say when they dig into this lovely fruit salad piled high in an eye-catching watermelon boat. —Ruth Seitz, Columbus Junction, Iowa
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    32-36 servings (about 2 cups dressing)

Ingredients

  • 1 cup lemon juice
  • 3/4 cup sugar
  • 2 teaspoons all-purpose flour
  • 2 eggs, beaten
  • 1 cup heavy whipping cream
  • 1 large watermelon
  • 1 large honeydew, cut into cubes or balls
  • 1 large cantaloupe, cut into cubes or balls
  • 2 pints fresh strawberries, sliced
  • 1/2 pound green grapes

Directions

  • Combine lemon juice, sugar and flour in a saucepan; bring to a boil. Reduce heat to low. Stir 1/4 cup into eggs; return all to pan. Cook and stir for 15 minutes or until mixture coasts a spoon (do not boil). Cool. Fold in whipped cream; cover and chill until serving.
  • For watermelon boat, cut a thin slice from bottom of melon with a sharp knife to allow it to sit flat (see diagram at right). Mark a horizontal cutting line 2 in. above center of melon. With a long sharp knife, cut into melon along cutting line, making sure to cut all the way through. Gently pull off top section of rind.
  • Remove fruit from both sections and cut into cubes or balls; set aside. To cut decorative edge, place melon on its side. Position a 2-1/2-in. star cookie cutter against inside edge of melon, allowing only half of star to cut through rind (see diagram below). Use a mallet if necessary to help push cookie cutter through melon.
  • Insert a toothpick into flat edge of removed piece. Attach piece onto melon edge where last cut ends. Repeat cutting and attaching pieces until entire melon edge is completed.
  • In a large bowl, combine honeydew, cantaloupe, strawberries, grapes and watermelon; spoon into boat. Serve with dressing.
Editor's Note: Any star or petal cutter with an even number of points may be used. Or serve this salad in an 8-qt. serving bowl.
Nutrition Facts
1 cup: 303 calories, 9g fat (4g saturated fat), 54mg cholesterol, 36mg sodium, 57g carbohydrate (52g sugars, 4g fiber), 4g protein.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • suwest
    Jun 21, 2013

    I made this for my husbands' employers 4th of July picnic last year. It made a really pretty addition to the picnic table and received many compliments. The lemony dip disappeared quickly before the salad was gone. Next time I will double or even triple the dip to be certain there's enough till the end of the salad as I saw guests returning for extra dip. AND, it takes way more than 30 minutes to make, it took me over an hour, to cube, peel and carve the fruits.

  • suwest
    Jun 21, 2013

    I made this for my husbands' employers 4th of July picnic last year. It made a really pretty addition to the picnic table and received many compliments. The lemony dip disappeared quickly before the salad was gone. Next time I will double or even triple the dip to be certain there's enough till the end of the salad as I saw guests returning for extra dip.

  • andrea4334
    Jul 18, 2012

    No comment left

  • belly12
    Jun 25, 2012

    good

  • licart
    Jul 21, 2010

    No comment left

  • shamattu
    Jun 22, 2006

    No comment left

  • Sharhutch
    May 27, 2006

    No comment left