Filled Watermelon Basket

Lengthwise, cut off the top third of watermelon (save top for other purpose) or carve watermelon into desired shape or design. With a melon baller, 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 sit flat. Refrigerate.

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

Just before serving, peel and slice peaches, and rinse and hull strawberries. Drain melon balls and pineapple chunks. Combine all fruit in large bowl.

In a small bowl, mix together the honey-lime sauce ingredients. Pour over the fruit and toss to coat. Pour fruit into watermelon shell and garnish with mint leaves.