Yummy Mini Watermelons

Here is a recipe (well, more like instructions) for making some really adorable mini-watermelons from baby cucumbers and watermelon hearts. They are great for lunches or as hors d’oeuvre. This recipe makes four, the perfect number for a box lunch.

Ingredients

Preparation

  1. Begin by trimming the ends of the cucumbers, then cut a 2″ piece off each end.
  2. Set the middle section aside for other use (salads, etc).
  3. Stand each half-round piece on its end and use the small end of a melon baller to scoop a half-sphere out of each.
  4. Use the same technique to carve identical pieces out of the watermelon heart, and fit them into the cucumber, flat side up.
  5. If it doesn’t sit flush, you can carefully trim the excess with a paring knife.
  6. Finish by pressing a moist finger to the black sesame seeds and using it to scatter them on the surface of the melon.

Note

  • You will need a melon baller and sharp knife.
Guest Author Amorette Dye

Amorette Dye is a plant-based food artist and graduate of the Plant-Based Nutrition Certificate Program. View her food and art blog at wackyfunfoodarttime.blogspot.com.

Comments