Watermelon Bowl
Carve watermelon into hollow serving bowls, fill with diced mixed fruit and chilled sweet syrup, then refrigerate.
Ingredients
round watermelon (approx. 3.5 kg)
1
candied lotus seeds
150g
candied water chestnuts
150g
canned lychee
150g
pineapple
150g
apple
250g
snow pear
250g
rock sugar
500g
plain boiled water (for stewing rock sugar)
2kg
filtered water (for soaking and cleaning)
to taste
Instructions
1
Step 1
Add rock sugar to a stewing jar, pour in 2kg of plain boiled water, place in a steamer over high heat and steam for about 15 minutes. Remove, filter with a clean cloth, let cool, then cover and place in the refrigerator.
2
Step 2
Rinse the watermelon, apple, and snow pear with cooled boiled water. Cut off approximately one-sixth of the watermelon horizontally at the stem end to use as the bowl lid. Trim the rim of the watermelon bowl into a serrated shape. Scoop out the watermelon flesh with a large spoon and set aside, then soak in 1kg of filtered water. Use another 1kg of filtered water to rinse the watermelon bowl clean, then pour in 1.5kg of chilled sugar water, add the watermelon lid, and place in the refrigerator to chill.
3
Step 3
Remove watermelon seeds from the flesh and continue soaking. Peel the apple and snow pear, cut off both ends, remove the cores, and soak in 1kg of filtered water. When ready to use, take out the watermelon flesh and pat dry with a sterile clean towel. Then cut the lychee, pineapple, apple, and snow pear into 4cm cubes, cut the lotus seeds in half, add them to a soup jar, pour in the remaining rock sugar water to soak for 30 minutes, then pour into a colander to drain the sugar water (to be repurposed).
4
Step 4
Take out the chilled watermelon bowl, add all prepared fruits, put on the lid, place back in the refrigerator to chill for 30 minutes, then serve.
