Watermelon Basket
1 long (about 15 inches and 15 pounds) watermelon
1 honeydew melon
1 cantaloupe
1 pint fresh strawberries
1/2 pound seedless green grapes
1 pint blackberries (optional)
Fresh Mint Sauce
1 bunch fresh mint
1/4 cup sugar
10 ounce jar mint jelly
1/4 cup water
Prepare Watermelon Basket: Place watermelon on counter so that it doesn't roll. Hold watermelon in that position and use a pen to draw two diagonal 1 1/2 inch-wide bands, making an X on the top third of the watermelon. Cut along lines with a sharp knife.
Using the knife, cut horizontally between the legs of the X, about 1/3 down from the top of the watermelon, being sure not to cut through the legs of the X. Remove four pieces from the top of the watermelon.
Scoop melon balls from watermelon, honeydew melon and cantaloupe. Remove and discard seeds. In colander, under cold running water, wash strawberries; drain and hull. Wash grapes; remove stems; drain. Wash blackberries; drain. Arrange fruit in watermelon basket; reserve remaining fruit.
Cover the fruit-filled watermelon basket and reserved fruit with plastic wrap; refrigerate until serving time. Meanwhile, prepare Fresh Mint Sauce: Wash the mint in cold water. If desired, reserve some sprigs for garnish.
Remove and discard stems from remaining mint. With scissors, snip mint very finely or chop with a French chef's knife. (Snipped mint should measure about 1/2 cup.) In a small bowl, combine the mint with sugar; set aside and let stand for 1 hour.
Put mint jelly in top of double boiler and melt over boiling water. Stir in mint-sugar mixture and water. Turn into a small bowl, cover and refrigerate until chilled, about 1 hour. garnish fruit with mint sprigs; serve with sauce. Replenish fruit as necessary. Serves 18.