Watermelon Bowl

For a great presentation, serve this colorful mixture of sweet summer fruits and minty syrup in the hollowedout watermelon. It makes a very large amount, so it’s just right for casual summer get-togethers.

11⁄2 cups water

1 cup sugar

11⁄2 cups loosely packed fresh mint leaves and stems, chopped

3 tablespoons fresh lime juice

1 large watermelon (20 pounds), cut lengthwise in half

1 small ripe cantaloupe, cut crosswise in half

6 large ripe plums (about 11⁄2 pounds)

4 large ripe nectarines (about 2 pounds)

1 pound seedless green grapes

• In 2-quart saucepan, combine water and sugar; heat to boiling over medium heat, stirring occasionally, until sugar has dissolved. Cook 5 minutes. Stir in mint and lime juice and refrigerate until well chilled.
• Meanwhile, cut watermelon flesh into bite-size pieces; discard seeds. Cut cantaloupe flesh into bitesize pieces. Cut plums and nectarines into wedges; discard pits. Combine cut-up fruit with grapes in very large bowl or in shell of watermelon. Hold sieve over fruit and pour chilled syrup through. Gently toss to mix well. Cover and refrigerate about 2 hours to blend flavors, stirring occasionally.

Makes about 32 cups.

Prep: 1 hour plus chilling

Cook: 10 minutes