Cornucopia of Summer Fruits
1 medium watermelon
12 cups assorted sliced fresh fruit or berries
Fresh mint leaf
Using a sharp knife, begin by cutting off one-fourth of one end of a watermelon. Be sure to cut the watermelon at an angle so what remains of the watermelon is shaped like a cornucopia. Wrap the smaller end in plastic wrap and then place it in the refrigerator.
Cut a thin slice from the bottom of the watermelon to allow it to stand level. Run a sharp knife around the rim of the watermelon leaving about 1/2 to 1 inch shell. Scoop out the watermelon with a small scoop. Place the watermelon into a large bowl. Drain the liquid from the shell.
Scallop or create a decorative edge to the cut edge of the watermelon. Cover and refrigerate the watermelon shell for up to 24 hours.
Right before serving, place the watermelon on a large serving platter. Fill the watermelon shell with the fresh fruit and watermelon chunks. Allow the fruit to fall out of the watermelon and onto the platter. Garnish the fruit with fresh mint leaves.