Some delicious fruit-based recipes.
Watermelon Fruit Bowl
A grown-up should slice the melons. Then smaller hands can a use melon ballers and paring knives – carefully! – to prepare the fruit.
2 1 /2 to 3 cups watermelon balls
2 cups cantaloupe balls
2 cups honeydew melon balls
2 cups strawberries, stemmed, washed and sliced in quarters lengthwise
1 cup fresh blueberries, washed
1 cup pineapple chunks
1 cup green seedless grapes, washed
1 cup red seedless grapes, washed
1 /4 cup fresh-squeezed lemon juice
Garnish: lemon slices and mint leaves (optional)
After making watermelon balls, use a spoon to scrape the inside of the shell and set it aside. In a large bowl, combine watermelon, cantaloupe and honeydew balls. Add strawberries, blueberries, pineapple, grapes and lemon juice. Stir carefully. Arrange the fruit in the empty watermelon shell. Garnish with lemon slices and mint leaves, if desired. Makes 12 to 13 servings.
Let a grown-up melt the chocolate bits and heat the cream while kids work on the bananas and strawberries.
12 ounces semisweet chocolate bits
1 /3 cup heavy whipping cream
4 large bananas, ripe but still firm
Whole ripe strawberries, washed and dried
Garnish: confectioners’ sugar and, if desired, mint leaves and strawberry fans
Place the bits in a microwave-safe bowl. Microwave on half power, stirring well every 30 to 40 seconds. This may require 3 or 4 minutes. Chocolate burns easily, so be gentle. In another microwave-safe container, heat cream. Combine cream and chocolate, stirring well to remove all lumps. Line a baking pan with wax paper. Set aside. Slice the bananas into cylinders about 1 inch high. Immerse each banana cylinder in chocolate. Slide a fork under the cylinder and lift it. Scrape the bottom of the fork across the edge of the bowl to clear off extra chocolate. Set each cylinder on the wax paper.
For each piece of banana, you’ll need about two-thirds of a toothpick. Cut them and stick the longer portions into the centers of the cylinders. Part of the toothpick will still be visible. Refrigerate until the chocolate sets. Cut the stem end off of each strawberry, leaving a flat surface. Remove the banana/chocolate bases from the refrigerator. Push a strawberry onto the visible portion of each toothpick. Use a small spatula to place each dessert in a candy cup. Dust with confectioners’ sugar. Garnish each plate with fresh strawberry slices and mint leaves, if desired. Makes about 28 servings.
Inspired by a recipe in Williams-Sonoma Fruit Desserts