Serving melon in balls and wedges is common, but stacking them together like a cake makes a whimsical dessert.
Martha Stewart Living, August 2010
- 1 seedless watermelon (about 14 pounds)
- 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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