Name: Watermelon Basket
Prep time: 30 min
Yield: 1 servings
Ingredients: 1 large watermelon (10 pounds); 1 medium honeydew, cut into balls; 3 cups white cranberry juice; 1 cup light corn syrup; 2 tablespoons lime juice; FRUIT DIP:; 1 package (8 ounces) cream cheese, softened; 1/4 cup 2% milk; 3 tablespoons sugar; 3 tablespoons lemon juice; 3/4 teaspoon ground cardamom

To make a watermelon basket, start by cutting the watermelon into shape. Then fill it with melon balls to serve with a creamy dip. —Christine Johnson, Ricetown, Kentucky

Ingredients

1 large watermelon (10 pounds)

1 medium honeydew, cut into balls

3 cups white cranberry juice

1 cup light corn syrup

2 tablespoons lime juice

FRUIT DIP:

1 package (8 ounces) cream cheese, softened

1/4 cup 2% milk

3 tablespoons sugar

3 tablespoons lemon juice

3/4 teaspoon ground cardamom

Instructions

1 With a sharp knife, cut a thin slice from the bottom of the watermelon so it sits flat. Mark a horizontal cutting line 2 in. above center and around the melon.

2 For handle, score a 1-1/2-in.-wide strip across the top of melon, connecting both sides to the horizontal line. With a long sharp knife, cut all the way through the rind above the cutting line in a zigzag pattern.

3 Carefully lift off the side pieces. Remove fruit from both sections and cut into balls. Refrigerate the basket.

4 In a large bowl, combine watermelon and honeydew balls. In another bowl, whisk cranberry juice, corn syrup and lime juice until blended; pour over melon balls. Cover and chill for 3 hours.

5 Drain; spoon melon into watermelon basket. In a small bowl, beat the cream cheese and milk until smooth. Beat in sugar, lemon juice and cardamom; serve with melon.