Filled Watermelon Basket with Honey-Lime Sauce

1 large oblong watermelon
1 cantaloupe
1 honeydew melon
1 pineapple
2 fresh peaches (or nectarines)
2 cups fresh blueberries (or other berries)
mint leaves for garnish
honey-lime sauce (recipe follows)

Cut off lengthwise top third of watermelon (save top for other purpose)*. With ball cutter, cut balls from larger section of watermelon. Remove seeds from balls and refrigerate. Remove remaining pulp from melon to make a basket. Drain, and if necessary, cut thin slice from bottom so shell will stand upright. Refrigerate.

Cut balls from cantaloupe and honeydew melons (about 3 cups of each) and remove rind and core from pineapple. Cut pineapple into bite-sized pieces. Mix with cantaloupe and honeydew balls; cover and refrigerate.

Just before serving, peel and slice peaches. Drain melon balls and pineapple chunks. Combine all fruit in large bowl. Toss with honey-lime sauce. Pour fruit into watermelon shell and garnish with mint leaves.

*Top third of watermelon can be carved into shape of a basket handle.

Honey-Lime Sauce

2 tablespoons lime juice
3 tablespoons honey
1/2 cup white wine (or ginger ale)

Mix all ingredients together thoroughly.

Source: National Watermelon Promotion Board