Go Back

Watermelon Turtle Fruit Bowl

A fun, creative, and healthy summer party centerpiece made by carving a watermelon into a sea turtle, filled with a vibrant, refreshing fresh fruit salad.
Print Recipe
Prep Time 45 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert, Side Dish, Snack
Cuisine: American, Summer
Calories: 65
Ingredients Equipment Method Notes

Ingredients
  

Fruit Bowl Components
  • 1 large oblong watermelon symmetrical, heavy for its size
  • 2 cups cantaloupe balled or cubed
  • 2 cups seedless grapes green or red
  • 2 cups strawberries hulled and halved
  • 2 whole cloves or peppercorns for the eyes

Equipment

  • Large Chef's Knife
  • Small Paring Knife
  • Melon Baller
  • Toothpicks

Method
 

  1. Wash the watermelon thoroughly. Cut a thin slice off the bottom so it sits flat, then cut horizontally across the middle to separate the top 'shell' from the bottom 'bowl'.
  2. Use a melon baller to scoop the flesh out of both halves, reserving the watermelon balls for the salad. Scrape the remaining flesh to create clean, hollow rinds.
  3. Take the top half (the shell) and use a paring knife to lightly score a hexagon pattern into the green rind, mimicking a turtle shell.
  4. Using leftover rind (from a second melon or scraps), carve an oval head and four curved flippers.
  5. Attach cloves or small berries to the head to create eyes.
  6. In a large bowl, mix the reserved watermelon balls, cantaloupe, grapes, and strawberries.
  7. Place the hollowed-out bottom bowl on a serving dish. Fill it generously with the mixed fruit salad.
  8. Use toothpicks to pin the head and flippers to the sides of the bottom bowl. Carefully rest the carved shell lid on top of the fruit.

Notes

Keep all fruit chilled before assembly. To prevent the fruit salad from becoming too soggy, drain any excess juice from the hollowed watermelon bowl before filling it.