Watermelon Boat Salad

Quick look

  • prep 45 min    cook 20 min
  • serves 32


  • 1 cup fresh lemon juice
  • 1 cup sugar
  • 2 teaspoons flour
  • 2 large eggs, beaten
  • 1 cup heavy or whipping cream, beaten to soft peaks
  • 1 large watermelon
  • 1 large honeydew, cut into cubes or balls
  • 1 large cantaloupe, cut into cubes or balls
  • 2 pints fresh strawberries, sliced
  • 1/2 pound green grapes

    How to make it  1 hour, 5 minutes

  • 1

    Make dressing: Combine lemon juice, sugar, and flour in a saucepan; bring to a boil over medium-high heat. Reduce heat to low. Gradually stir 1/4 cup into eggs; gradually pour all back into pan. Cook, stirring constantly, 15 minutes or until mixture coats the back of a wooden spoon (do not boil). Cool completely. Fold in whipped cream; cover and chill until ready to serve.

  • 2

    Make Watermelon Boat: Cut a thin slice from bottom of melon with a sharp knife to allow it to sit flat. Mark a horizontal cutting line 2 inches above center of melon. With a long sharp knife, cut into melon along cutting line, making sure to cut all the way through. Gently pull off top section of rind. Remove fruit from both sections and cut into cubes or balls; set aside. To cut decorative edge, place melon on its side. Position a 2 1/2-inch 8-point star cookie cutter against inside edge of melon, allowing only half of star to cut through rind. Use a mallet if necessary to help push cookie cutter through melon. Insert a toothpick into flat edge of removed piece. Attach piece onto melon edge where last cut ends. Repeat cutting and attaching pieces until entire melon edge is completed.

  • 3

    Combine honeydew, cantaloupe, strawberries, grapes, and watermelon; spoon into boat. Serve dressing on the side. Serves: 32-36, with about 2 cups dressing.

Editor’s Note: Any star or petal cutter with an even number of points may be used. Or serve this salad in an 8-quart serving bowl.

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