Watermelon Hog

© By Deborah S. Tukua
Watermelon Pig design By Shelaine Michael
www.hollycreekbooks.com

Two must haves for any outdoor, summer barbecue are watermelon and pork. While this little piggy may not be suited for the barbeque spit, it will look adorable on the picnic table serving balled watermelon and other summer fruits.

Supplies:

1 watermelon with vine stem attached
Carving knife
Melon baller, if desired
1 cherry cut in half
2 limes, cut in halves
2 cloves
Toothpicks

Directions:
1. Place a 10” to 12” watermelon on its side and cut an opening at the top. Remove and save to cut out the ears and nose.
2. Using the top cutaway portion, cut out a 1 ½” round circle to serve as the pig’s snout. For the ears, cut two triangles, both 1” at the base and approx. 1 ¾” tall.
3. Scoop out the insides of the watermelon, using a melon baller. Discard any seeds. Place watermelon balls in a bowl in the refrigerator until ready to serve.
4. Rinse the entire watermelon under running water, inside and out.
5. Leave the natural, dried vine intact to serve as the pig’s tail at the rear.
6. Insert toothpicks through the empty watermelon on the opposite end of the vine just above front center to affix the snout into place on the pig’s face. Position the snout so the pink portion of the circle faces out.
7. Push two dried cloves into the pig’s snout to form the nostrils.
8. Push two toothpicks into the watermelon rind above the snout and over slightly to hold the cherry eyes in place.
9. Push additional toothpicks into the empty watermelon to attach the ears. Place the pink portion of the ears facing the front of the pig and the points of the triangles toward the top.
10. Affix the four lime halves with toothpicks into the watermelon to serve as the feet.
11. Keep refrigerated until ready to use. Add balls of chilled, fresh watermelon to the piggy bank and serve.

Technorati tag: watermelon, barbeque