1 lb. oblong watermelon
1 cantaloupe
1 honeydew melon
2 peaches
2 c. strawberry halves
2 c. grapes
2 kiwifruit, optional

Cut top third lengthwise from watermelon, cover and refrigerate to use as desired. Scoop balls from larger section of watermelon. Remove seeds; cover balls and refrigerate. Scoop remaining pulp from watermelon with large spoon to form shell. For decorative edge on shell, cut a scalloped or saw toothed design. Drain shell. Cut thin slice from bottom of shell to keep it from tipping over; refrigerate.