Watermelon Basket

• 1 large watermelon (10 pounds)
• 1 medium honeydew, cut into balls
• 3 cups white cranberry juice
• 1 cup light corn syrup
• 2 tablespoons lime juice
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup milk
• 3 tablespoons sugar
• 3 tablespoons lemon juice
• 3/4 teaspoon ground cardamom

1. Cut a thin slice from the bottom of watermelon with a sharp knife so it sits flat. Mark horizontal cutting line 2 in. above center and around the melon.
2. For handle, score a 1-1/2-in.-wide strip across the top of melon, connecting both sides to the horizontal line. With a long sharp knife, cut all the way through the rind above the cutting line in a zigzag pattern.
3. Carefully lift off the side pieces. Remove fruit from both sections and cut into balls. Refrigerate the basket.
4. In a large bowl, combine watermelon and honeydew balls. In another bowl, whisk cranberry juice, corn syrup and lime juice until blended; pour over melon balls. Cover and chill for 3 hours.
5. Drain; spoon melon into watermelon basket. In a small bowl, beat the cream cheese and milk until smooth. Beat in sugar, lemon juice and cardamom; serve with melon.

watermelon, honeydew, white cranberry juice, light corn syrup, lime juice, cream cheese, milk, sugar, lemon juice, ground cardamom

Taken from www.tasteofhome.com/recipes/watermelon-basket/ (may not work)