Raw Fruit Cake


  • 1 round watermelon
  • 1 cantaloupe
  • 1 pineapple
  • 1 lb. strawberries
  • 1 cup blueberries
  • 1/2 cup raspberries
  • 1/2 cup blackberries
  • Small metal cookie cutters
  • Toothpicks
  • Small metal cookie cutter
Cut off the top and bottom of the watermelon. Place on a flat surface and, using your knife, remove the remaining rind by cutting from top to bottom around the watermelon, making a cylinder shape. Once all the rind is removed, go back and even the shape out so it is flat on top and around.
Remove the top, skin and core from the pineapple. Using a small metal cookie cutter, punch out shapes in each slice. Make sure you use a metal cookie cutter so the pineapple cuts easily. Place a blueberry on a toothpick followed by a pineapple shape. Arrange the slices in a zigzag pattern around the side of the watermelon.


Wash the strawberries. Remove the stems and cut into slices. Place a blueberry on a toothpick followed by a slice of strawberry. Arrange the slices in a zigzag pattern opposite of the pineapple pieces.


Slice the cantaloupe in half. Remove the seeds from the middle and then cut in half again. Cut the skin off of the cantaloupe. Cut the cantaloupe into thin slices. Arrange slices in a circle around the top edge of the watermelon. You may need to cut the slices so they form a circular shape and can mold to the round shape of the watermelon edge.


Pierce blackberries, raspberries and blueberries with toothpicks and insert them into the cantaloupe to secure the pieces in place. I did this in a pattern all the way around each cantaloupe slice.


With the remaining cantaloupe, use the same metal cookie cutter that you used for the pineapple and cut four of the same shapes. Place a full strawberry, with the top removed, upside down in the center of the watermelon. Secure it in place with a toothpick. Add one of the cantaloupe cut-outs on top of the strawberry and secure it with a toothpick.


Spread the remaining blueberries (and raspberries and/or blackberries, if desired) around the cop of the cake in the center of the cantaloupe slices. Place the remaining four cantaloupe cut-outs on top of toothpicks and place around the center strawberry.


Refrigerate until ready to serve.
by The Savvy Kitchen