Watermelon Cake

Author:

Karly Blair

Yield: 6-8

Of course any fruit will do to make a fabulously decorated watermelon cake. This is just one example. Ripe juicy sweet watermelons are abundant in July so this is a perfect time to make it a patriotic red white and blue.

Ingredients

1 watermelon (any size)
1 jicama, large
1 pint blueberries
1 pint strawberries
1 dollop of whipped coconut cream (optional)

Tools needed: Star shaped cookie cutters & toothpicks.

Instructions

Cut the bottom end of the watermelon off just enough to remove the rind and set it on the flat end.
Take a large knife and from the top start cutting the rind off all the way to the bottom. Cut a little at a time until you get just to the red meat of the watermelon. Keep cutting until the rind is completely removed.
Peel the jicama with a vegetable peeler and cut the jicama with a large knife into approximately ¼" slices.
Use cookie cutters to make a variety of star shapes.
Using toothpicks place the jicama shapes and blueberries around the watermelon
Place strawberries around the bottom of the cake.
Place a dollop of whipped coconut cream on top with desired fruits.
Be grateful for your freedom to choose and choose wisely.