• When carving the watermelon, to prevent it from rolling around and to absorb the juice, lay a heavy towel on a counter top and place the watermelon on top.
• Use a non-toxic water soluable marker to lightly draw an outline of the object you want to carve (basket with handle, carriage, etc.)
• Use a large sharp knife to carefully cut the melon along the drawn line.
• Use a scalloped, curved or zigzag pattern rather than a straight line for the cut edge, if desired.
• Use a melon baller to scoop out the flesh, then place it in a large bowl and set aside. Just before serving, carefully spoon the melon salad into the carved watermelon vessel.
• Use a vegetable peeler to shave and smooth the cut edges around your carved melon.
• Use a large metal spoon to scrape away any remaining melon on the inside of your "bowl".

For a melon salad in a 15 to 20 pound oblong melon -

• the flesh from the watermelon
• 2 cantaloupes
• 2 honeydews
• 3 cups fresh strawberries - washed, hulled and halved
• 2 cups or large white, black or red seedless grapes - washed and halved
• 6 kiwi fruit - peeled and sliced
• 3/4 cup sugar
• 1/4 cup lime juice
• 3/4 cup lemon juice
• 2 tsp. grated lemon peel

Preparation -
Scoop out the flesh of all the melons with a melon baller. then set aside. Toss the melon balls, berries and grapes and kiwi slices together. In a separate bowl, mix the lime juice, lemon juice, sugar and lemon peel together. Pour the juice mixture over the fruit mixture and toss lightly again.

• 6 cups watermelon chunks - to yield 4 cups watermelon juice
• 6 ounces frozen lemonade concentrate - partially thawed
• 12 ounces frozen cranberry juice concentrate - partially thawed
• 1 quart club soda
• orange sherbet

Preparation -
Process pieces of seed-free watermelon in a blender until it's liquified. Combine watermelon juice with cranberry juice concentrate, and lemonade concentrate. Place a few scoops of sherbet into a punch bowl. Add the juice mixture then slowly add the club soda and stir.

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