So you don’t want to go the traditional, all-out decadent, carb-laden cake route this time around. Well, you’ve come to the right place. Substitute your typical sugary cake with this watermelon cake instead, and now you’re making the most of the best produce this season’s got to offer. To make our Melon Medley Fruit Cake, follow the recipe below.
- 2 seedless watermelons
- 1 small cantaloupe
- 1 small honeydew melon
- 2 oz. blueberries
- 4 oz. strawberries
- 2 kiwis, sliced
- Cut two large cross-section slices from each watermelon so they are about two inches thick. Cut one piece into a eight-inch circle, one into a six-inch circle, one into a five-inch circle, and the remaining one into a four-inch circle.
- Place the larger watermelon circle on a platter or board. Top with remaining rounds, graduating in size from largest to smallest.
- Using a melon baller, cut eight balls from the cantaloupe, and 10 balls from the leftover watermelon. Cut the remaining cantaloupe and honeydew into half-inch slices. Using assorted cutters, cut cantaloupe and honeydew melon into shapes.
- Using picture as a guide, decorate your “cake” with melon shapes and remaining ingredients.
You can use the leftover fruit in juices, smoothies or soups, or you can puree and freeze them in popsicle molds.
This recipe originally appeared on our sister site, Food to Love.