Ingredients

  • 1 small watermelon
  • 1 bunch of grapes
  • 15 cherries (pitted)
  • 15 strawberries
  • 12 blackberries
  • 1 white-fleshed peach, cut into bite-sized pieces
  • 2 apricots, quartered
  • 2 slices of melon (cut into balls using a melon baller)
  • A few mint leaves
  • 2 tbsp balsamic cream

Instructions

Prepare the Watermelon Bowl:

  • Choose a small watermelon, as it will be used as a bowl. Wash the watermelon thoroughly on the outside.
  • Slice a small piece off the bottom to create a flat base so it can stand upright.
  • Cut off a larger slice from the top to open up the watermelon bowl.
  • Using an ice cream scoop or a large spoon, scoop out the flesh, leaving a thick enough layer of red flesh around the edges to maintain the bowl’s shape.
  • Remove the seeds from the watermelon flesh and cut it into small, bite-sized cubes.

Preparing the Fruit:

  • Grapes: Remove from the stem.
  • Cherries: Pit them.
  • Strawberries: Hull them.
  • Blackberries: Rinse and pat dry.
  • Peach: Cut into bite-sized pieces.
  • Apricots: Quarter them.
  • Melon: Use a melon baller to make small melon balls.
  • In a large mixing bowl, combine all the prepared fruits: watermelon cubes, grapes, cherries, strawberries, blackberries, peach pieces, apricot quarters, and melon balls.
  • Add a few mint leaves for freshness.
  • Drizzle the balsamic cream over the fruit.
  • Gently toss the fruit to ensure the balsamic cream is evenly distributed.

Assembling the Salad:

  • Transfer the mixed fruit into the hollowed-out watermelon bowl.
  • Cover and refrigerate for 1 hour to chill the fruit salad.
  • Serve the whole watermelon with the fruit salad inside.

Enjoy!

Source: Argiro Barbarigou