Fancy Watermelon Bowl with Carved Flowers
In Thailand, fruit carving is a traditional and highly cultivated art. The decoration of food and correct use of serving dishes is of utmost importance in Royal Thai Cuisine.
This elaborate carved watermelon bowl is for intermediate to advanced carvers, and is based on the already acquired carving skills for two types of traditional Thai carving patterns - a Zinnia flower and a Gaillardia flower. For an easier watermelon carving, see our Watermelon Basket.
- Select a watermelon with very red flesh. Wash and dry it with a towel. Place the watermelon horizontally on a table. Peel the melon along the length, taking away all green skin except a 3-inch circle of green skin at the bottom. The watermelon will now have a thin layer of white flesh covering it. The base will have green skin.
- Carve a fancy zinnia flower on one side of the melon starting from flower center and moving outward into layers of petals. Place each petal of the subsequent layer between the tips of the two petals of the previous layer. Carve a few leaves and flower buds on one side of the flower and 3 leaves on the other side (see picture below).
- On the other side of the watermelon, carve 3 gaillardia flowers with a nice space between each one.
- Cut through the watermelon along the top edges of the carved flowers and leaves. Separate the top piece from the bottom piece. Use a round spoon to scoop away some watermelon flesh and seeds inside the bottom piece to make a bowl. Rinse the watermelon bowl with very cold water.
- After peeling green skin off the watermelon, the remaining surface will be white. Then the carved flowers and leaves will have 3 colors, white, pink and red.
- Wrap in clear plastic wrap. Keep in a refrigerator to preserve.
Thai Exquisite Cuisine & Art of Vegetable and Fruit Carving
This pattern is taken from the book Thai Exquisite Cuisine & Art of Vegetable and Fruit Carving by Mrs. Penpan Sittitrai written in both English and Thai and available in our store. pp. 45, Srisiam Printing Press © 2009, imported from Thailand.