Cantaloupe, honeydew, banana, orange, grapefruit, fresh pineapple, peaches, blueberries, strawberries, cherries, seedless grapes, apples, whatever is available.
Select a watermelon that is a good green color and is not too big to fit on a serving tray. If the bottom side is not flat enough to keep it stable, carefully cut off a very thin slice of the green outer covering to form a flat bottom.
Outline with a shallow cut in the rind, a handle 2 to 3 inches wide across the top of the melon. When you are sure you have it well placed, deepen the cuts with a sharp knife and remove the sections.
Hollow out portions of melon under the handle which should remain about 1/2 inch thick.
Hollow out the meat of the melon, making as many melon balls as possible with a melon scoop, making certain to leave a sufficiently heavy rind to hold its shape. Drain the juice.
Outline the rim of the "basket" with a sawtooth pattern and fit it with the melon balls and other fruits of your choice. Decorate with mint or other greens.
