Fruits you can use besides watermelon are: strawberries, cantelope, blueberries, grapes, honedew, rasberries, etc.


  • 1/2 watermelon, cut crosswise (10 by 8 inches)
  • 8 to 10 cups assorted summer fruits
  • Sabayon Dip (recipe follows)
  • Dip:
  • 1 cup sugar
  • 6 large egg yolks
  • 1 tablespoon grated orange peel
  • 1/2 cup champagne


1. With a long, sharp knife, remove a 1 1/2-inch slice from cut end of melon; cut slice crosswise in half. with paring knife, remove flesh; reserve. Discard half of rind. Using edge of bowl of a tablespoon as a guide, cut edges of remaining rind in scallop pattern to form basket handle. Place a wooden pick in handle ends; set aside.
2. Place knife between fruit and rind, to about 2 inches from outside edges of melon; slide knife around diameter to loosen flesh. Remove melon in large chunks; set aside. Cut a small slice from bottom of melon so that it will stand upright.
3. With a paring knife, cut scallop on top edge of rind, using spoon as a guide. With paper towels, absorb juice in melon bottom. Place on serving plate; attach prepared handle. Fill with melon and other fruits; serve with Sabayon Dip. Makes 12 to 14 servings.

Sabayon Dip:
1. In top of double boiler set over hot water, over medium heat, combine sugar, egg yolks and orange peel. With portable electric mixer at medium speed, beat 10 minutes, until mixture is light and it falls from beaters in a thick ribbon.
2. Over low heat, with mixer at low speed, blend in champagne. At high speed, beat until sauce is frothy and thick. Serve immediately. Makes 2 1/2 cups.

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Submitted 6/13/05.
Source: McCall's Best Recipes: 1989
Submitted By: Linda Wilson
Watermelon Fruit Basket With Sabayon