1 large watermelon
2 cantaloupe melons
2 honeydew melons
1/2 c. sugar
1/2 c. fresh lime juice
1/4 c. fresh lemon juice
2 tsp. grated lime peel
3 c. sliced fresh strawberries, washed, hulled and halved
2 c. black or red seedless grapes, washed and halved

Lay a dampened dish towel on a counter or table and place melon on top to prevent it from rolling. With a water soluble marker, draw outline of basket onto melon, making sure the handle is at least 1 1/4 inches wide. Using a large sharp knife, carefully cut melon along marker line. Remove excess rind and set aside. With a melon baller, scoop out all the watermelon flesh and place in a large glass or ceramic bowl; set aside. With a vegetable peeler, even out scalloped edges of watermelon. Cover watermelon basket with clear plastic wrap and set aside. With a melon baller, scoop out flesh from cantaloupes and honeydews. In a large bowl, combine sugar, lime juice, lemon juice and lime peel. Stir well. Add all melon balls, strawberries and grapes; toss to combine. Allow fruit to chill in refrigerator for 30 minutes. Just before serving, transfer fruit salad to watermelon basket.