Watermelon Basket With Honey Lime Dressing

Sam Jones/Quinn Brein



1 large watermelon
1 cantaloupe
1 honeydew melon
1 pineapple
2 peaches or nectarines
2 cups blueberries, strawberries, or raspberries


For salad: (See “Watermelon Basket Cutting Tips” up top.) Use a melon ball cutter to remove the pink flesh of the watermelon. If desired, remove the seeds from the melon balls, then put the balls into a large bowl. Drain the resulting watermelon rind shell, or “basket.” Halve the cantaloupe and honeydew melons, cut balls from them, and put their fruit into the large bowl. Remove the rind and core from the pineapple and cut its flesh into bite-size pieces. Add the pineapple to the bowl. Cover the bowl of fruit and chill both it and the basket. Just before serving, peel and slice the peaches and prepare the berries (hull the strawberries). Drain the melon balls and the pineapple chunks. Combine all of the fruit in a large bowl.



Makes 10 to 12 servings.

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Looking forward to the book.

Looking forward to the book.