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.
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