Watermelon Fruit Bowl
Watermelon Fruit Bowl 
Surprise the BBQ crowd with our Watermelon Fruit Bowl, and everyone will want to know how you did it. Our Watermelon Fruit Bowl is a slice of summer fun.
Surprise the BBQ crowd with our Watermelon Fruit Bowl, and everyone will want to know how you did it. Our Watermelon Fruit Bowl is a slice of summer fun.Author: Kraft
Recipe type: Dessert
Ingredients
- 1 qt. (4 cups) boiling water
- 2 pkg. (0.6 oz. each) JELL-O Sugar Free Gelatin, any flavor
- 1 qt. (4 cups) cold water
- 4 cups assorted summer fruits (watermelon balls, honeydew balls, banana slices, strawberry slices)
- watermelon Bowl (see Tip)
Instructions
- Tap or click steps to mark as complete
- Add boiling water to gelatin mixes in large bowl; stir 3 min. until completely dissolved. Stir in cold water.
- Refrigerate 1-1/2 hours or until thickened.
- Add fruit; stir. Pour into Watermelon Bowl. Refrigerate 3 hours or until firm.
Notes
Watermelon Bowl
Select a large round watermelon (12 to 14 lb.). Cut off thin slice from bottom of melon, then cut off top ⅓ of melon. If desired, use sharp knife to scallop edge of larger watermelon piece. Scoop out fruit from both pieces with melon baller. Invert watermelon shell on paper towels; let stand to drain excess juices before filling with fruited gelatin. Mix desired amount of watermelon with other fruits before adding to gelatin as directed. Reserve remaining watermelon for snacking or another use.
Variation
Prepare using 2 pkg. (6 oz. each) of your favorite flavor of regular JELL-O Gelatin, or 4 pkg. (0.3 oz. each) JELL-O Sugar Free Gelatin.
How to Prepare in a Large Oblong Watermelon Bowl (18 to 20 lb.)
Prepare Watermelon Bowl as directed. Prepare fruited gelatin as directed, using 3 pkg. (0.6 oz. each) or 6 pkg. (0.3 oz. each) JELL-O Sugar Free Gelatin and 1-1/2 qt. (6 cups) each boiling water, cold water and assorted fruit. Makes 24 servings.
Fresh Fruits to Avoid in Gelatin Recipes
Since fresh or frozen pineapple, papaya, kiwi, figs, guava and gingerroot all contain enzymes that prevent gelatin from setting, never use them in gelatin recipes. But you can use any canned fruits or juices since the canning process kills this enzyme.
Select a large round watermelon (12 to 14 lb.). Cut off thin slice from bottom of melon, then cut off top ⅓ of melon. If desired, use sharp knife to scallop edge of larger watermelon piece. Scoop out fruit from both pieces with melon baller. Invert watermelon shell on paper towels; let stand to drain excess juices before filling with fruited gelatin. Mix desired amount of watermelon with other fruits before adding to gelatin as directed. Reserve remaining watermelon for snacking or another use.
Variation
Prepare using 2 pkg. (6 oz. each) of your favorite flavor of regular JELL-O Gelatin, or 4 pkg. (0.3 oz. each) JELL-O Sugar Free Gelatin.
How to Prepare in a Large Oblong Watermelon Bowl (18 to 20 lb.)
Prepare Watermelon Bowl as directed. Prepare fruited gelatin as directed, using 3 pkg. (0.6 oz. each) or 6 pkg. (0.3 oz. each) JELL-O Sugar Free Gelatin and 1-1/2 qt. (6 cups) each boiling water, cold water and assorted fruit. Makes 24 servings.
Fresh Fruits to Avoid in Gelatin Recipes
Since fresh or frozen pineapple, papaya, kiwi, figs, guava and gingerroot all contain enzymes that prevent gelatin from setting, never use them in gelatin recipes. But you can use any canned fruits or juices since the canning process kills this enzyme.
