- Round seedless watermelon
- Sharp pencil or thin marker
- Ice cream scoop or kinfe
- Melon baller
- Choose a round seedless watermelon. Cut 1/4-inch slice off of the bottom to provide a stable base.
- About 1/3 of the way from the bottom of the watermelon, draw four equal, separate flower petal shapes using a sharp pencil or thin marker.
- Slice the top 1/3 of the watermelon off completely. Set aside.
- Following lines drawn in step 2, cut out the flower petal design and separate from base.
- Scoop the flesh out of this middle section, and set the rind on your platter (flat cut side down) as the base for the flower. Use a scoop or a knife to remove the red flesh from the section that was originally on the bottom. Cut into chunks and reserve.
- Position the cut, separated flower petals into the middle section, which is now on the plate as the base.
- Using a melon baller, scoop three pretty watermelon balls out of the top section that was set aside earlier that will serve as the middle of each flower. Set aside. Scoop the rest of the flesh out of the top section and cut into chunks--put all chunks into the melon.
- Using the remaining rind, cut out a flat section that is about 9 x 3 inches. Remove the dark green rind with a knife, leaving the light green inside of the rind. Cut into three 3-inch squares.
- From the squares, use the melon baller to cut petals to form a flower. Spear each flower with a sturdy toothpick, then add the melon balls you set aside earlier to the center of each. Stick into the filled basket and garnish with flowers or ivy.