Description
Color coded fruit. Easy and beautiful.
Ingredients
- 1 whole Pineapple
- 1 whole Cantaloupe
- 1 whole Seedless Watermelon
- 1 pint Strawberries, Stems Removed
- 1 pint Raspberries
- 1 whole Honeydew
- 4 whole Kiwis, peeled
- 1 bunch Green Grapes, Removed From The Stems
Preparation
Cut the top and the bottom of the pineapple off (reserve the top for garnish, if desired). Using a sharp knife, carefully carve around the inside of the pineapple going all the way from the top to the bottom, making sure to not cut through the peel. Push the pineapple flesh out of the peel. Then slice the pineapple, carve out the core and cut the pineapple flesh into chunks. Set the cut pineapple peel upright on a serving tray covered in paper towels.
Peel and remove the seeds from the cantaloupe. Cut and dice the cantaloupe and put it and the pineapple chunks into the carved out pineapple peel.
Cut off both ends of the watermelon and carve it the same way as the pineapple. Fill the watermelon with red fruit of your choice: raspberries, watermelon chunks, strawberries, etc. Even blueberries would look great.
Next cut the honeydew melon in half and remove the seeds. Carve the flesh out of the honeydew peel (the same was as you did above) and fill the peel with chunks of honeydew, diced kiwi and green grapes.
The inside of the melons do not need to be perfectly carved, once they are filled with fruit the inside isn’t noticeable. Keep the pineapple top and use it as a decoration with the melons. The carved out melons covered with plastic wrap will keep several days in the fridge so if you have more than one event in a week these are great, just refill with fruit and change the paper towels.
For a Fourth of July twist use star cookie cutter shapes for cutting up some of the melon.
