Serving fresh Market melon in balls and wedges is common, but stacking them together like a cake makes a whimsical dessert. Don’t just stop at the watermelon…kick it up a few notches. Make it a confetti cake with crumpled feta cheese and mint. Drizzle a favored balsamic vinegar on top. Rim the plate with fresh berries and peaches. Serve it with a delectable pasty item and a glass of crisp wine or sangria from Glunz. Shop the Market. The possibilities are endless.
1 seedless watermelon (about 14 pounds)
1. Cut top and bottom thirds off 1 seedless watermelon (about 14 pounds); reserve.
2. Cut middle third of watermelon into wedges.
3. Scoop flesh from ends into balls using a melon baller. Arrange balls on top of wedges.
Recipe courtesy of Martha Stewart Living