Ingredients
Scale
- 1 seedless watermelon
- 2 lbs strawberries
- 1–2 starfruit or 1 pineapple (If using pineapple you will also need a medium star metal cookie cutter)
- 2 (6 oz) pkg blueberries
- 1 honeydew melon
- 4 stalks of asparagus
- 4 small mint leaves
- toothpicks
- 3 bamboo skewers
- toothpicks broken in half
- paper towels
- Marzetti cream cheese fruit dip
Instructions
- Cut the watermelon in half at its widest part. This will be about 1/4-1/3 from one end of the watermelon. Set aside the smallest piece to cut up for the fruit tray.
- Cut a one inch thick slice of the remaining large half of watermelon. This one inch slice will be the base of the hat. Set that down on the platter or tray you will be displaying the hat on.
- Then cut the remaining watermelon into one inch slices. Using a plastic bowl with a 4 inch wide rim or a metal 4 inch cookie cutter to cut circles out the remaining watermelon slices. Set aside any scraps to use for the fruit tray.
- Stack cut out water melon circles on the base of the hat. Secure the watermelon rings to the base of the hat with the bamboo skewers. Cut off any excess skewer that may stick out of the top of the hat. At any point you may need to use paper towels to absorb any juice and may drip from the fruit onto your display tray.
- Trim and slice some of the strawberries in half and melon ball half of the honeydew melon. Make lines of strawberry halves and melon balls from the the top of the hat down to the middle. Secure using toothpicks. This creates the stripes on the hat.
- Slice the starfruit to make 4-5 slices, making 4-5 stars. If not using starfruit, slice 4 or 5 1 inch slices of pineapple. Place the cookie cutter in the center of each ring to cut into a star shape. Save any scraps to cut later for your fruit tray.
- Arrange the stars evenly around the base of the hat, securing with toothpicks. Then fill in the area around the stars with blueberries using toothpicks that have been broken in half. Also cover the top of the hat with blueberries.
- Cut the asparagus into 4 candles. Place a toothpick in the bottom of each stalk so you can secure it into the top of the hat. Then use a toothpick to poke a hole in the top of the asparagus stalks. Use this hole to poke the stem of the mint leave in to create the flame of the candle.
- Then place the asparagus candles on the top of the hat.
- Use the remaining scraps from the fruit to cut up and make a fruit tray to serve with the cream cheese dip.
