This morning on KSEE Sunrise, Chef Roy Harland of the Elbow Room showed us how to make a beautiful centerpiece that doubles as a delicious fruit salad.
1 basket strawberries, halved
1 fresh pineapple, peeled and cut into 3/4" dice
1 pound seedless grapes, black and green look best
2 apples, cored and diced 1/2"
2 bananas, cut into bite-size pieces
1 basket boysenberries
mint leaves for garnish
To begin, take a sharp knife and slice a small thin piece off the bottom of your melon to allow the finished bowl to sit flat on a plate or table without rolling.
Next, take the tip of your knife or garnishing tool and score the watermelon in half, horizontally. If desired, mark a strip of about 1 1/2 - 2 inches wide to form the handle of a basket. For illustrative purposes we used a marking pen instead of scoring. If you have trouble seeing the score lines, you might also want to try this method. Use a small knife and make scallop cuts around the top of your "bowl." You could also make V or straight cuts.
Hollow out the insides of the watermelon using a melon baller, reserving rind for later use. Cut apples in half, remove cores and cut into bite size pieces. Peel banana, and slice into bite size pieces. Rinse grapes under cold running water, and pat dry. In a bowl, toss together the watermelon balls, strawberries, pineapple, apple, banana chunks, boysenberries and grapes. Chiffonade about two tablespoons worth of mint (cut into small thin strips) and toss with the fruit salad. Spoon fruit salad into watermelon bowl and garnish with whole mint leaves.
Recipe can be made ahead and kept in the refrigerator, covered, for up to two hours before serving.
A simple sauce of sour cream, sweetened with brown sugar and brightened with a squeeze or two of lime juice works perfectly with this dish.