Use halved and hollowed-out melons as a cup to fill with fruit salad.
Watermelons work well as a serving dish for a large amount of fruit salad.

Combine the watermelon with melon-balled flesh from cantaloupe and honeydew melons.
Add strawberries, grapes, oranges, pineapples and other fruits.

Keep fruit from turning brown while preparing a fruit salad by squeezing
lemon juice in a bowl of cool water before adding fruit.

Never hull strawberries until they have been washed, or they will absorb too much water and become mushy.
Put oranges in a 180 C-degree oven for 10 minutes before peeling to remove the white fibers from the fruit.

If a pineapple isn't quite ripe but is needed for a fruit salad,
remove the top and the skin, slice and place in a pot.
Cover with water and add sugar to taste.
Boil a few minutes, cool and refrigerate.
The pineapple will now taste fresh and crunchy.
Toss the fruit with a mixture of 1/2 cup sugar, 1/2 cup fresh lime juice,
1/4 cup fresh lemon juice and two teaspoons grated lime peel.
Let chill for 30 minutes, then transfer to the watermelon basket and serve.

For another variation on the fruit salad, layer fruit in a gelatin mold one layer at a time.
Swirl in some liquid gelatin and let set. Repeat until the mold is full.

Serve fruit salad as a light and refreshing desert after a heavy meal.
Serve the fruit salad with a small scoop of sorbet.
Garnish with a mint sprig.

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