Serving melon in balls and wedges is common, but stacking them together like a cake makes a whimsical dessert.
- Servings: 10
Photography: Johnny Miller
Source: Martha Stewart Living, August 2010
- 1 seedless watermelon (about 14 pounds)
Cut top and bottom thirds off 1 seedless watermelon (about 14 pounds); reserve. Cut middle third of watermelon into wedges. Scoop flesh from ends into balls using a melon baller. Arrange balls on top of wedges.