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Watermelon "Cake"

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    Serving melon in balls and wedges is common, but stacking them together like a cake makes a whimsical dessert.
    Martha Stewart Living, August 2010
    • Yield Serves 8 to 10
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    Ingredients

    • 1 seedless watermelon (about 14 pounds)

    Directions

    1. Cut top and bottom thirds off 1 seedless watermelon (about 14 pounds); reserve. Cut middle third of watermelon into wedges. Scoop flesh from ends into balls using a melon baller. Arrange balls on top of wedges.

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