RECIPE OF THE WEEK : WATERMELON FRUIT BOAT

BY CHEF SOURAV  BASU

THE GRAND, ASANSOL

INGREDIDENTS:

– 1 ripe oval watermelon

– 1 can fruit cocktail

– 3 1/2 cups pineapple chunks, drained

– 1 medium- sized ripe cantaloupe

– 1 honeydew melon

– 3 oranges, peeled and sectioned

– 1 quart strawberries, fresh or frozen

 

PROCEDURE:

– Cut watermelon lengthwise, using about three- fourths of melon for boat.

– Cut the edges carefully in large angles about 1 inch deep to form a zigzag pattern.

– Scoop out as many balls as possible from seedless pulp.

– Scoop out remaining pulp; turn melon upside down to drain.

– Chill melon in refrigerator. Scoop out balls from other melons.

– Drain fruit cocktail; prepare strawberries.

– Mix fruit in large bowl very gently.

– Remove melon boat from refrigerator; wipe out remaining moisture.

– Pile fruit lightly into melon boat and chill until time to serve.

Yield: 15 servings.