This is a cool light taste on a hot day.......Enjoy.


  • 1 large oval watermellon
  • 2 pints of blueberries
  • 2 cantelopes
  • 2 large cans of chunk pineapple
  • 6 fresh navel oranges
  • 2 lbs white seedless grapes
  • 2 lbs red seedless grapes
  • 2 quarts of strawberries
  • 4 8oz packs of Philadelphia Cream Cheese softened
  • Reserve juice from pineapple, oranges and watermellon in separate containers.


Slice watermellon in half and scoop out the mellon, cut the mellon into good bite size chunks and pick the seeds out(this doesn't take as long as you might think)put the clean melon pieces in a large bowl. Clean the rest of the fruit,ie pulling grapes from the stems and removing the green tops from the strawberries, peal oranges and dice them in bite sized pieces. After all the fruit is prepped, mix it all together by tossing gently taking care not to smash or squash it. place fruit in the mellon shell halfs and place the mellon halfs on a bed of chopped ice. Take the cream cheese and add the fruit juice to it a little at a time and blend it together to get a very creamy "sauce" (be very careful not to get it soupy) Put the sauce in a large bowl next to each mellon and let your guests ladel on as much topping as they want, place one large spoon in each boat to dip the fruit. serve it with a small disposable plate and fork.

Print this recipe

Submitted 6/13/05.
Source: Private Collection
Submitted By: Ray
Fresh Fruit Boat