Watermelon "Cake"

Serving melon in balls and wedges is common, but stacking them together like a cake makes a whimsical dessert.

  • Servings: 10

Photography: Johnny Miller

Source: Martha Stewart Living, August 2010


  • 1 seedless watermelon (about 14 pounds)


  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.