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Watermelon Shark Bowl
Watermelon Shark Bowl

Watermelon Shark Bowl

1 Review(s)
Cook Minutes 5 Hr 30 Min
Prep : 30 Min Cook: 5 Hr
See smiles all around when you show up at the cookout with this Watermelon Shark Bowl. Cherry Jell-O, blueberries and fish-shaped gummies give this fun Watermelon Shark Bowl bright colour and sweet flavour.
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14 Servings
Original recipe yields 14 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 oblong seedless watermelon (3-1/2 lb./1.6 kg)
3 pkg. (85 g each) Jell-O Cherry Jelly Powder
2 blueberries
5 bite-size fish-shaped chewy fruit snacks
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Step 1
Make diagonal cut at one end of watermelon to cut off bottom fourth of melon. Stand watermelon, cut side down, on work surface. Use marker to draw the shark's mouth on watermelon as shown in photo. Use paring knife to cut along lines. Remove watermelon cutout and reserve for making the shark's fin.
Step 2
Scoop pulp from large watermelon piece into large bowl, reaching into mouth to scoop out the flesh and leaving a 1-inch-thick shell on bottom and sides. Blend removed pulp, in batches, in blender until smooth. Pour watermelon purée through strainer into separate bowl, pressing strained solids with back of spoon to remove as much juice as possible. (You should have about 6 cups watermelon juice.) Discard any remaining watermelon pulp or reserve for another use.
Step 3
Pour 2 cups watermelon juice into saucepan; bring to boil. Remove from heat. Add dry jelly powders; stir 2 min. until completely dissolved. Add to remaining watermelon juice in bowl; mix well.
Step 4
Refrigerate 1 hour or until thickened, stirring every 15 min.
Step 5
Meanwhile, invert watermelon shell to drain juices from shell. Use tip of vegetable peeler to cut shallow outline 1/2 inch around mouth opening, piercing the green rind but not going through the white rind of the watermelon. Use paring knife to cut out triangles for the teeth. Cut pulp from reserved watermelon mouth piece; discard removed pulp or reserve for another use. Cut trimmed watermelon rind into fin shape; secure to back of watermelon shell with toothpicks. Use melon baller or paring knife to scoop out 2 small rounds for the eyes; fill with blueberries, securing each berry to watermelon with additional toothpick.
Step 6
Pour thickened jelly mixture into watermelon shell. Refrigerate 4 hours or until firm.
Step 7
Decorate with fruit snacks as shown in photo just before serving.
Kraft Kitchen Tips!
Substitute seedless red grapes for the blueberries.
The jelly-filled watermelon shell can be refrigerated up to 24 hours. Add the fruit snacks just before serving.
Calories From Fat
% Daily Value
Fat 0 g
Saturated fat 0 g
0 %
Cholesterol 0 mg
Sodium 95 mg
4 %
Carbohydrate 21 g
Fibre 0 g
Sugars 20 g
Protein 1 g
Vitamin A
8 %
Vitamin C
10 %
0 %
0 %
14 servings, 1/2 cup (125 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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