1 medium sized watermelon
1 medium sized cantaloupe
1 honeydew melon
1 to lb. green grapes (red and purple too if desired)
1 to 2 cans orange slices, drained (or fresh)
1 can pineapple chunks, drained (or fresh)
fresh strawberries or blueberries (optional)
Cut about 1/4 off top of watermelon. Cut back to the
white and get all the red out to mix with other fruit. You can use a melon baller, teaspoon measuring spoon, or easiest of all just cube up all the melon. Make sure the seeds are removed. Removing all the watermelon from the shell is a BIG job and takes a surprising amount of time. This can be done the day before it is needed. Cube up the melons and store in a separate containers .You can make the edge of the water melon saw toothed or scalloped. For a scallop, use a glass or cup as a rounded guide, it's easier to do on an empty shell.
Before filling with fruit, drain both watermelon and watermelon shell well. Mix fruit carefully, and heap into shell. Soft fruits like berries may be added at the last, but tend to get crushed.
Fresh Oranges and Pineapple are better than canned, however they are optional. Just 3 melons, and grapes are great, as you have a good variety of color and flavors.
1 c. sugar
1/2 c. fruit juice
1/4 c. lemon juice
3 Tbsp. cornstarch
Cook sauce until thickened; it will stay thin.
Chill. Pour over fruit in watermelon boat or mix in large bowl