Ingredients:

  • 4 cups seedless watermelon, cubed or balled
  • 1 cup fresh pineapple, diced into small chunks
  • 1/2 cup fresh blueberries
  • 1/4 cup fresh raspberries
  • 2 tbsp fresh lime juice
  • 1 tsp lime zest
  • 1 tbsp maple syrup
  • 2 tbsp fresh mint leaves, chiffonade

Instructions:

  1. Slice a small sliver off the bottom of a small watermelon to create a flat base. Cut the melon in half and scoop out the center using a melon baller or spoon, leaving a 1-inch wall of rind. Set the hollowed shell in the freezer for 10 minutes to frost.
  2. In a large mixing bowl, combine the watermelon spheres, diced pineapple, blueberries, and raspberries. Toss gently with a silicone spatula to avoid crushing the berries.
  3. In a small ramekin, whisk together the fresh lime juice, lime zest, and maple syrup until the syrup is fully integrated. Stir in the sliced mint last.
  4. Drizzle the glaze over the fruit medley and fold gently until every piece is glistening. Transfer the mixture into the chilled watermelon shell.