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Somethin' Good is Always Cookin'

Watermelon Hedgehog

Watermelon Hedgehog
1 round seedless watermelon
cutting board
large kitchen and paring knives
green dry erase marker
toothpicks
large bowl and spoon

Helpful hints:

  • Read through the directions before you start.
  • Drain cut watermelon and other fruit before placing it in the carving.
  • When removing excess flesh, try to leave it in big pieces--easier for making melon balls or cubes.

Instructions:
Use a green dry erase marker—wipe off excess marker after making cuts.

Wash the watermelon under cool running water and pat dry.

Placing the watermelon on its side, cut 1/4 inch off the light yellow ground spot on the bottom so that it sits flat. Be careful not to cut too deep into the white part of the rind—this would allow liquidto leak from the bottom of the carving. Place the watermelon so that its stem will be the nose.

carving the watermelon Find a point at the top of the watermelon about 1/4 of the length of the watermelon. Using the dry erase marker, from that point, draw vertical lines half way down both sides of the watermelon. Then, from both points on the sides, draw horizontal lines straight to the back of the watermelon. If you are happy with your proportion, use your knife and cut the lines. Remove this whole portion and place to the side.

Using a large spoon, scoop out the fruit from the removed section and from the base. Chop this fruit into small cubes, drain and set aside.

Use a small paring knife to make many small cuts to the edges of the head and body, as shown in the photo. These cuts should be short, small, irregular, angled, curved and almost resemble flames from a fire. Small irregular cuts create the look of the hedgehog’s coarse coat.

Take the removed rind and cut a 1¾-inch strip from the flat end. You now have a slightly rounded strip. Cut a triangle from the center of the strip to make the nose. To attach the nose, place round toothpicks just above the stem spot to both side, and slide the base of the nose over the other end of the round toothpicks, rind end down. You may need to secure with an additional round toothpick. Put one in the tip of the nose and place a blueberry on the end.

Using the rest of the removed rind, cut 4 equal sized rectangles for the feet. Trim the backs of the rectangles thinner than the front, and then make two cuts on the front of each piece to create a point making the shape of a paw. Attach with toothpicks rind end down to the bottom edges of the hedgehog as shown.

To make the ears, draw two curved triangles that come to a point into the edges of the face area where desired. Carefully cut with the paring knife. Using your finger, gently push out the cut shape from the inside until it is only slightly protruding, being careful not to crack or break the rind.

For the eyes, simply place 2 round toothpicks slightly above the nose and put a blueberry on each end.

Finally, replace the hollow space of the hedgehog with the watermelon cubes. Place round toothpicks in the cubes at the top to create the hedgehog's coat.

This carving was inspired by watermelon lovers Michelle Langer and Kate Surbey from Georgia. watermelon.org


Drusilla's Health & Wellness Recipe
Angel Food Cake with Fresh Berries

1 package (4-serving) vanilla sugar-free or regular instant pudding mix
1 1/2 cups skim milk
2 teaspoons vanilla or almond extract
1/2 prepared angel food cake
1 carton (8-ounce) fat-free whipped topping, thawed
1 1/2 cups fresh or frozen, unsweetened raspberries or strawberries
cooking spray

At least three hours before serving, prepare pudding according to package directions, but use only 1½ cups skim milk.

Add vanilla or almond extracts to pudding, mix well, and chill.

At least two hours before serving slice angel food cake into thin strips with serrated knife.

Fold half of thawed whipped topping into chilled pudding.

Spray 9x9 inch dish lightly with cooking spray. Place a third of cake slices in bottom of dish. Cover with a third of pudding; then sprinkle with fresh or frozen berries.

Repeat to make three layers. Spread remaining whipped topping over top of dessert. Chill at least two hours before serving. Cut into 12 squares and serve cold.



Watermelon Carving Tips
  • Have the whole watermelon at room temperature when you carve. The cuts will be easier to make when the watermelon is not cold.
  • Draw the design on the watermelon rind with a fine/medium point waterproof marker or a sharp pencil before you cut.
  • For better grip and to help protect your hands, use a fresh, new thick pair of gardening gloves with gripper palms.

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