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
