FOR THE FRUIT SALAD
watermelon (about 15 pounds)
sliced fresh strawberries, washed, hulled and halved
black or red seedless grapes, washed and halved
1CARVING THE BASKET: Lay a dampened dish towel on a counter or table and place melon on top to prevent it from rolling.
2With a water-soluble marker, draw outline of basket onto melon, making sure the handle is at least 1 1/4 inches wide.
3Using a large sharp knife, carefully cut melon along marker line.
4Remove 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.
5With a vegetable peeler, even out scalloped edges of watermelon. Cover watermelon basket with clear plastic wrap and set aside.
6MAKING THE FRUIT SALAD: With a melon baller, scoop out flesh from cantaloupes and honeydews.
7In a large bowl, combine sugar, lime juice, lemon juice and lime peel. Stir well.
8Add all melon balls, strawberries and grapes; toss to combine. Allow fruit to chill in refrigerator for 30 minutes.
9Just before serving, transfer fruit salad to watermelon basket.