Watermelon fruit basket

Yield: 42 Servings

Ingredients:

1 Watermelon
1 md (5 cups) pineapple cut into -chunks
1 lg (4 cups) honeydew or -cantaloupe melon cut into -chunks or balls
1 pt (2 cups) strawberries -blueberries or raspberries
1 lb (2 cups) green or red grapes

Instructions:

Watermelon Fruit Basket To prepare watermelon basket cut a thin slice from bottom of the melon so it will sit flat being careful not to cut through rind to melon. With pencil and a 1-1/2 inch wide cardboard guide draw scallop design about 1/3 of the way down from the top of the melon. On top 1/3 mark handle. With sharp paring knife carefully cut watermelon to create scallops and handle; Remove top sections. Scoop melon into balls or wedges reserving 6 to 8 cups for fruit basket. (Refrigerate remaining melon for other use) Leave shell 1-inch thick. Wrap watermelon basket in plastic wrap; refrigerate until ready to serve. Fill with fresh fruit just before serving. Makes 42 (1/2-cup) servings. (about 30 calories per serving) TIPS: * Vary the fruit shapes and colors for an attractive salad. Include balls spears cubes and triangles. * To use the most melon pulp cut chunks or cubes rather than melon balls. Use grapes cherries and strawberries for round shapes. * Blueberries and raspberries are best used as a garnigh since they are fragile and bruise easily when tossed with other fruits. * Sprinkle bananas apples and peaches with orange or lemon juice to prevent discoloration. Recipe from Pillsbury Classic Cookbooks Sensational Salads