Description
Create a stunning and edible Thanksgiving centerpiece with this cornucopia recipe.
Ingredients
Scale
- 1 large honeydew melon
- 1 cantaloupe
- 1 watermelon
- Assorted fruits (grapes, strawberries, blueberries, kiwi, etc.)
- Wooden skewers
- Optional: Edible leaves or flowers for garnish
Instructions
- Cut the honeydew melon in half lengthwise. Scoop out the seeds.
- Carve one half of the honeydew into a cornucopia shape. Curve the end to resemble a horn.
- Scoop out the cantaloupe and watermelon with a melon baller.
- Thread the melon balls and assorted fruits onto wooden skewers.
- Arrange the skewers inside the honeydew cornucopia, creating a overflowing effect.
- Garnish with edible leaves or flowers, if desired.
Notes
- Choose firm fruits for easier skewering.
- Secure the cornucopia base with a plate or stand.
- Prepare the fruit shortly before serving to prevent it from drying out.
Nutrition
- Serving Size: Varies
- Calories: Varies depending on fruit
- Sugar: Varies depending on fruit
- Sodium: Low
- Fat: Low
- Saturated Fat: Low
- Unsaturated Fat: Varies depending on fruit
- Trans Fat: 0g
- Carbohydrates: Varies depending on fruit
- Fiber: Varies depending on fruit
- Protein: Varies depending on fruit
- Cholesterol: 0mg