Spooky, silly or symbolic, carved pumpkins are an essential ingredient to any Halloween celebration. This year, scare up some special fun for your party with a wicked watermelon carving, instead – but don’t stop there.
After crafting your watermelon into an artful mummy, take advantage of the healthy, immune-system supporting qualities of the lycopene leader among fresh produce. At 92 percent water, as well as an excellent source of vitamins A and C, watermelon is a hydrating post-art snack.
Carving a creative design into a water- melon is a simple way to kick off the festivities and requires only a handful of common tools. Add a twinkling candle to make a fantastically frightful centerpiece. Or fill it with a fresh fruit salad or salsas for a more functional, practical approach.
Even if you’re planning on a hollowedout carving, keep the sweet juicy fruit and make it a healthy addition to your Halloween party menu with a recipe that puts to use all your carving leftovers.
To take advantage of all a watermelon has to offer – outside of the fun carving – try Frosted, Frozen Watermelon Balls or Kids Watermelon Pizza Supreme. These fun, simple recipes make it easy to incorporate a healthy snack after all your hard work carving up a Halloween masterpiece.
Find more recipes, carving patterns and inspiration at watermelon.org.
Supplies and Tools:
Oval or round seedless
Dry erase marker
Melon baller, fluted or regular
Battery-operated candle or light
Candy eyeballs or blueberries
Wash watermelon under cool running
water and pat dry.
On cutting board, place water-
melon on its side and use kitchen
knife to cut off 1/4-inch to 1/2-inch
from bottom (end opposite stem),
being careful not to cut too deep into
white part of rind.
Cut 1/2-inch to 3/4-inch from stem
end to create opening large enough to
fit small bowl.
Using dry erase marker, draw eyes,
nose and mouth, along with wavy
slits around carving to let more light
flow through. Use paring knife to cut
out design, being sure to cut through
to red fruit.
Use fluted or regular melon baller to
hollow out inside of watermelon. Use
scoop to remove excess watermelon.
Peel green rind off outside of
watermelon. (Tip: Different peelers
work well for different parts of the
watermelon, depending on how flat
or round the melon is.)
Wrap thin strips of cheesecloth
around mummy carving and secure
with straight pin, if needed.
Put battery-operated candle or light
into carving. Fit small bowl into top of
carving and trim away excess rind to
make bowl fit securely. Fill bowl with
melon balls and attach candy or blue-
berries to make eyes.
Kids Watermelon Pizza Supreme
1 watermelon slice
(8-10 inches around
and 1-inch thick),
1 cup strawberry
1/2 cup white chocolate chips
1/2 cup raisins
1/2 cup chopped walnuts
1 cup sweetened shredded
Place watermelon slice on serv-
ing platter and cut into 6 wedges,
leaving in shape of pizza.
Spread preserves over water-
melon and sprinkle chocolate
chips, raisins, walnuts and
Frosted, Frozen Watermelon Balls
1 small watermelon
1 package (3 ounces)
watermelon or other
red flavor gelatin
Using melon baller, scoop out
35-40 small watermelon balls.
Place on paper towels and
Pour gelatin into shallow bowl.
One-by-one, gently drop water-
melon balls into bowl, roll
around, take out and place on
plate covered with paper towel.
Repeat until all gelatin is used.
Place plate of frosted water-
melon balls in freezer. Allow at
least 2 hours to make sure they
are completely frozen. Remove
from freezer and let sit a few
minutes before eating.
Note: To serve with toothpicks,
place toothpicks in before freez-
ing to aid in serving.
Choosing a Watermelon
With a thick rind covering the fruit inside, you may wonder how to choose the best watermelon at the market. Here are some tips for picking the perfect one:
Look it over. Look for a round, oval or oblong shaped watermelon that is free from bruises, cuts or dents.
Lift it up. The watermelon should be heavy for its size. On average, a 5-pound watermelon yields 15 cups of edible fruit.
Turn it over. The underside of the watermelon should have a creamy yellow spot from where it sat on the ground and ripened in the sun.