Here's a rookie cookery tip for you: Cutting up a clever serving bowl out of the watermelon rind is NOT like carving a pumpkin. I found this out the hard way, when I decided that I would finally make one of those artfully carved melon bowls by slicing the little zig zag pattern directly into the watermelon, just as if I were carving the big grin on a jack-o-lantern....and then trying to pry the thing apart without destroying it. This was unwise, but somehow I mangled--I mean I managed it.
In retrospect, what I should have done was simply slice the watermelon neatly in half, in a straight line. THEN I could use the melon baller to empty out the rind, THEN I could have carved the artfully shaped rim.
As it turns out, one big watermelon yields a large number of melon balls, so I had plenty to fill the bowl for this fruit salad, plus some left over. I also carved a couple of cantelopes into the mix, and garnished it with some fresh mint leaves from the garden. This was a big hit at the picnic, as well as finally providing me with a chance to use the melon baller (and give my right forearm a workout!). Everyone needs to do this at least once, don't you think?
I have only used my melon baller to make chocolate truffles. Mainly cause I find cantalope and honeydew melons too sweet...
Posted by: Garrett | July 21, 2006 at 01:52 PM
Garrett,
I *wish* I had used the melon baller when I made chocolate truffles last December! I didn't realize it was hiding in my utility drawer. My hands were too warm to shape the truffles, and it got to be quite a mess. They still tasted awesome, though. I used Alton Brown's recipe. At the time i thought, "I won't be doing this again", but now I'm not so sure!
I agree melons can be a bit too sweet, although I will eat them for variety's sake.
Posted by: Andrea | July 22, 2006 at 09:09 AM
Oh that's beautiful!
Posted by: Amy | July 25, 2006 at 02:42 PM