Instructions: 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 (about 3 cups of each). Remove rind and core from pineapple, and cut pineapple into bite-size pieces. Mix with cantaloupe and honeydew balls; cover and refrigerate. Just before serving, peel

(see note) and slice peaches, and rinse and hull the strawberries. Drain melon balls and pineapple chunks. Combine all fruit in large bowl.

To make sauce: In a small bowl, mix together the lime juice, honey and wine.

Pour sauce over the fruit and toss to coat. Pour fruit into watermelon shell and garnish with mint leaves.

Note: To peel peaches, submerge them in boiling for 30 to 60 seconds and then into cold water for 20 seconds. Skin should slip right off.

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