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Cornucopia of Summer Fruits (Crowd Size)

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Updated May 31, 2005
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For the prettiest presentation, use a variety of seasonal fruits to fill this scalloped watermelon shell.

Cornucopia of Summer Fruits (Crowd Size)

  • Prep Time 30 min
  • Total 30 min
  • Servings 24
  • Ingredients 3
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Ingredients

  • 1 medium watermelon
  • 12 cups assorted sliced fresh fruit or berries
  • Fresh mint leaf

Instructions

  • Step 
    1
    Cut off one-fourth of 1 end of watermelon at an angle, using sharp knife, so remaining watermelon is shaped like a cornucopia. Cover and refrigerate end portion to use as desired.
  • Step 
    2
    Cut thin slice from bottom of watermelon to keep it from tipping. Scoop out watermelon, leaving 1/2- to 1-inch shell; reserve watermelon chunks. Drain shell. Cut edge of open end of watermelon shell in a decorative pattern. Cover and refrigerate watermelon shell up to 24 hours.
  • Step 
    3
    Fill watermelon shell with watermelon chunks (cut into bite-size pieces) and other fresh fruit just before serving, allowing fruit to cascade out end of shell. Garnish with mint leaves.

Nutrition

95 Calories
1 g Total Fat
1 g Protein
23 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
95
Calories from Fat
10
Total Fat
1 g
Saturated Fat
2 g
Cholesterol
0mg
Sodium
5 mg
Potassium
310 mg
Total Carbohydrate
23 g
Dietary Fiber
2 g
Protein
1 g
% Daily Value*:
Vitamin A
18%
18%
Vitamin C
60%
60%
Calcium
2%
2%
Iron
2%
2%
Exchanges:
1 1/2 Fruit;
*Percent Daily Values are based on a 2,000 calorie diet.

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