Recipe: Watermelon Basket, Pineapple Bowl and Fruit Dips

WATERMELON BASKETS

If you or some handy with a knife, you can do up a whole watermelon to resemble a basket. If not, a half watermelon will do fine.

Visualize your watermelon as a basket with an attached handle. (You can also do this "basket" without a handle - just use a watermelon half. The instructions below are meant for a whole watermelon made into a basket with a handle.)

Lay a whole watermelon on its side and roll it to find a stable position, or cut a thin slice from bottom to stabilize it.

Draw guidelines 2/3 up from the bottom, horizontally, and down from the top center to meet the horizontal lines so that when you cut out the sections, you'll have a "handle" which should be at least 2" wide. (Toothpicks make great markers for marking guidelines.)

Cut out these sections and for decoration, cut jagged slices into the "basket. Rub with lemon. Scoop out melon pulp using a "mellon baller" and reserve. (If your slicer left guidelines on the handle, don't fret.) (Also, you do not have to use a mellon baller to remove the melon. It just makes a nice presentation when you re-fill the backet.)

Tie ribbons around them or sprigs of mint or edible flowers like Johnny Jump-Up, nasturtium or even marigolds. You can also use grape clusters, thin cut lemon spirals, etc. If your "basket" is going to sit on the table for a long time, you may want to insert a glass bowl inside the basket to give support.

Use a "mellon baller" when scooping out the watermellon and when preparing other mellons for your basket. This greatly enhances your final product.

Fill your basket with watermelon, grapes, berries (blue and black) and cantelope, strawberries. Etc.
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PINEAPPLE BOWLS

Lay pineapple on side. Slice off top third of pineapple.

Scoop pulp from slie; discard core.

Scoop pulp from remaining 2/3 of pineapple, leaving shell 1/2 inchthick. Chop pulp into bite-size pieces, discarding core. Fill with pieces of your favorite fresh fruit.
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Fruit Dip

1 (7 oz.) jar marshmallow creme
1 (8 oz.) pkg. cream cheese
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/2 tsp. vanilla

Mix together and Serve as dip with apples, strawberries, bananas, grapes.
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HEART SMART FRUIT DIP

1 (6-8 oz.) container low or nonfat (aspartame-sweetened, if desired) yogurt (a delicate flavor like peach or apricot won't overwhelm the flavors of fresh fruit)
1/2 (9 oz.) container Non-Fat Cool Whip

Mix together and refrigerate an hour before serving with chunks of fresh fruit for dipping.
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Pina Colada Fruit Dip

8 oz. crushed pineapple, in it's own juice (undrained)
1 small box, instant coconut pudding and pie filling
3/4 cup milk
8 oz. sour cream

Combine all ingredients into blender or food processor. Mix on high for 30 seconds. Refrigerate. Serve with fresh fruit. (Would be wonderful using it for banana pudding also)
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ANOTHER FRUIT DIPS
1 (3 1/2 oz.) pkg. vanilla flavor instant pudding & pie filling
1 C half & half
1 C dairy sour cream
1 C plain or vanilla yogurt
1/2 tsp. vanilla
Beat at high speed for 2 minutes or until smooth and thick.
Cover and chill for 3 to 4 hours. (If you can wait that long.)
Spoon into dessert dishes and top with fresh fruits or use as a fruit dip. (This is superb with the fruits of summer and as a pudding or sauce.
This can be low cal using sugar-free pudding, skim milk, and low-fat sour cream.)