11 May 2012
Party Watermelon Bowl
A trick with a cookie cutter turns watermelon into a pretty server for ham-chicken salad.
Makes 6 servings.
1 five-inch piece of watermelon, cut from an end
2 cups diced cooked ham
2 cups diced cooked chicken
2 cups sliced celery
2 tablespoons sweet-pickle relish
1 teaspoon salt
1/2 cup mayonnaise or salad dressing
1/2 cup dairy sour cream
1. Place watermelon on a cutting board; trim off round end to make bottom flat. Make scallops around top this way; with a 2-inch cookie cutter, cut scallops about 1/2 inch apart through green skin and white rind to pink meat. Run a sharp knife between rind and meat to separate; lift out cup pieces of rind.
2. Cut a guideline around top in pink meat 1 inch in from green skin. Working inside guideline, cut out about 24 balls with a melon-ball scoop or the half teaspoon of a metal measuring spoon set to form a shallow bowl. Place balls in a small bowl; cover and chill along with watermelon bowl.
3. Combine ham, chicken,celery, sweet-pickle relish and salt in a medium-size bowl; fold in mayonnaise or salad dressing and sour cream; cover; chill.
4. When ready to serve,place watermelon bowl on a large serving plate. Pile ham-chicken salad in center; circle with watermelon balls; top with 3 or 4 more balls.
Note: After serving, cut off top of watermelon bowl and discard. Slice remaining melon as fruit for another meal.