1 medium sized watermelon, reserving 2 cups once carved.
1 small cantaloupe, seeds removed and scooped into balls using a melon baller.
2 cups strawberries- stems removed and quartered
2 cups grapes, washed
2 cups blueberries, washed
2 cups raspberries, washed
2 cups blackberries, washed
2 kiwis, peeled and sliced into half moons
Blue painters tape, very sharp knives, melon baller.
Watermelon slicing tool *optional*
Directions
Start by washing your watermelon. Once it's dry, wrap a long strip of blue painter's tape about 2/3 up the sides of the watermelon, making sure the line is even all around.
Next, even out the bottom of your watermelon- try to only cut through the rind; if you expose the flesh no worries - place a paper towel under the watermelon to catch any juice as you build the bowl.
Cut the top of the watermelon off about 1-2” above the painter's tape.
Start making diagonal cuts above the painters tape creating a jagged edge- this is where the tape comes in handy because you use it as a guide for even triangles.
Take a sharp paring knife to separate the rind from the flesh of the watermelon through the exposed part at the top then separate the outside rind from the top of the cuts you just made above the tape, creating the bowl.
Hollow out the watermelon using a melon baller or fancy watermelon slicing tool, place 3 cups of the watermelon in a large bowl.
Add the rest of your fruits to the large bowl, toss well, and fill the hollowed-out watermelon with the fruit salad. Serve immediately, or store in the fridge with a damp paper towel under plastic wrap until you’re ready to serve. Store leftovers in the fridge for 5-7 days, enjoy!
