1 medium sized watermelon, reserving 2 cups once carved.
1 small cantaloupe, seeds removed and scooped into balls using a melon baller.
2 cups strawberries- stems removed and quartered
2 cups grapes, washed
2 cups blueberries, washed
2 cups raspberries, washed
2 cups blackberries, washed
2 kiwis, peeled and sliced into half moons
Blue painters tape, very sharp knives, melon baller.
Watermelon slicing tool *optional*
Start by washing your watermelon. Once its dry, wrap a long strip of blue painters tape about 2/3 up the sides of the watermelon, making sure the line is even all around.
Next, even out the bottom of your watermelon- try to only cut through the rind; if you expose the flesh no worries- just place a paper towel under the watermelon to catch any juice as you build the bowl.
Cut the top of the watermelon off about 1-2” above the painters tape.
Start making diagonal cuts above the painters tape creating a jagged edge- this is where the tape comes in handy because you use it as a guide for even triangles.
Take a sharp paring knife to separate the rind from the flesh of the watermelon through the exposed part at the top- than separate the outside rind from the top of the cuts you just made above the tape, creating the bowl.
Hollow out the watermelon using a melon baller or fancy watermelon slicing tool, place 3 cups of the watermelon in a large bowl.
Add the rest of your fruits to the large bowl, toss well, and fill the hollowed-out watermelon with the fruit salad. Serve immediately, or store in the fridge with a damp paper towel under plastic wrap until you’re ready to serve. Store leftovers in the fridge for 5-7 days, enjoy!