- 1 Round seedless watermelon
- Small round cookie cutter
- Melon baller
- Paring and kitchen knives
- Using a round watermelon, slice off a piece approximately 1 ½ inches down on the stem end.
- Cut the small, round cover handle out of the center of this piece by using a small round cookie cutter, or cut by hand. Place the remaining larger "ring" on the serving plate to act as a base and place the whole watermelon on top of it, cut side down.
- Slice off approximately 4 inches from the other end of the watermelon and set aside. Scoop out the watermelon flesh using a melon baller, and set aside.
- Slice the 4-inch thick watermelon piece in half, lengthwise, making two 2-inch round pieces. Use the round end piece for the tea pot cover. Make decorative cuts in the rind with a melon baller and fill holes with melon balls.
- Lay the remaining melon slice down and cut in half, making the handle and spout out of each half. Scoop out the red flesh. Make decorative cuts in the rind of the handle piece with a melon baller and fill with melon balls.
- You may need to trim the spout and handle pieces so they fit flat against the melon. Attach with sturdy, round toothpicks