1.Using an oblong watermelon, slice 1/4 inch off the bottom, lengthwise, to provide a stable base.
2.Use a pencil to draw lines for handle placement and basket opening. Cut the handle first, wide enough to hold stars, then make zig-zag cuts with a paring knife, all the way through the rind (be careful to not cut through handle base on either side).
3.Carefully remove sections, pull out large chunks of flesh, and cut them into 3 x 3-inch squares.
4.From squares, trim off 3/4-inch thick slices to use for cutting out stars. To cut stars use 1 1/2 to 3-inch star shaped cookie cutters.
5.Next, cut out 5 large star shaped pieces from the left-over rind, (use a paring knife if necessary), for the handle. Trim off red flesh and attach to basket handle with white side out with half toothpicks.
6.Use an ice cream scoop to remove flesh from inside of basket and cut scoops into quarters for the fruit salad. Place in bottom of the basket.
7.Use a white fleshed melon such as ripe honeydew to cut out white "stripes" for salad.
8.Garnish top of fruit salad with watermelon stars, melon stripes, and blueberries.
Serves 5 to 6
1 seedless watermelon at least
3/4 cup whipped cream or frosting
1 1/2 cups blueberries
1 cup strawberries, hulled and sliced
1/2 cup raspberries
Cut a three-inch thick slice from the center of an oblong, seedless watermelon. Place flat on a cutting board and use an oversized, approximately 7-inch-wide star-shaped cookie cutter (or sharp kitchen knife) to cut a star shape. Set on paper towel to drain excess water. Wash the watermelon and pat dry.
Place on a serving dish or cake stand.
Pipe whipped cream or a light frosting between the bottom edge of the star and the plate. Dot with blueberries.
Frost the cake with topping and arrange blueberries, strawberries and raspberries on top. Sprinkle with powdered sugar and serve.