1 medium size watermelon
1 medium size cantaloupe
1 honeydew melon
1 pound green grapes
1 pound red or purple grapes
1 to 2 cans orange slices, drained (or fresh)
1 can pineapple chunks, drained (or fresh)
Fresh strawberries or blueberries (optional)

Cut about 1/4 off top of watermelon. Cut back to the white and get all the red out to mix with other fruit. You can use a melon baller, teaspoon measuring spoon, or easiest of all just cube up all the melon, making sure all seeds are removed. This can be done the day before needed, if desired. Cube up the melons and store in a separate containers. Saw tooth or scallop the cut side of the watermelon while it is empty. For a scallop, use a glass or cup as a rounded guide.

Before filling with fruit, drain both watermelon and watermelon shell well. Mix fruit carefully, and heap into shell. Soft fruits like berries may be added at the last, but tend to get crushed.

Fresh oranges and pineapple are better than canned; however, they are optional.

Dressing (optional)
1 cup granulated sugar
1/2 cup fruit juice
1/4 cup lemon juice
3 tablespoons cornstarch

Cook sauce until thickened; it will stay thin. Chill.

Pour over fruit in watermelon boat or mix in large bowl and chill.