Watermelon "Cake"

I made this watermelon “cake” for a special occasion for coworker that does not eat cake (healthiest eater I’ve ever met). The “cake” itself is seedless watermelon. This is also perfect for someone on a diet or as a substitute for a fruit salad at the next picnic that will “wow” everyone.

This cake can be made with a wide variety of fruit, such as using melon balls instead of berries for border to make more like a typical fruit salad. These are the fruits I chose for the cake pictured:

Ingredients:

1 large whole seedless watermelon

1/2 pint raspberries

1 1/2 pints blackberries

5 large strawberries

Tooth picks for holding fruit border in place

Instructions:

Peel watermelon only removing the green – I used the white of the rind for the lattice border using a peeler that has a julienne feature. This was my first attempt (and a last minute idea), but for future cakes, I will probably try to julienne (thicker so easier to attach) or use a spiralizer on honeydew or cantaloupe instead to use for the border so that it does not need to be removed before eaten – although white rind flesh is healthy for you as it contains plenty of health-promoting and blood-building chlorophyll and amino acid citrulline, I do not prefer the taste.

Cut the red flesh of the watermelon into a cylinder (cake) shape.

Criss-cross rind / fruit used for lattice, as pictured, using toothpicks to hold in place at top and bottom where ends meet. Leave toothpicks protruding just enough to hold a blackberry in place for border.

Remove stems from strawberries. Slice strawberries and use inside slices to decorate top with wider top section up against blackberry border. This will leave open space in center to fill with raspberries.