Watermelon Fruit Bowl

To prepare the watermelon fruit bowl, get a round and regular watermelon that can stand upright when placed on the bottom end and remove the top at about ¾ of its height 1. If it doesn't stand upright, even it out at the bottom as well. Scoop out the watermelon with a semicircular melon baller 2 until you have 1 lb of ball-shaped pulp and set them aside in a bowl 3.

Now proceed with cleaning the other fruits: cut the cantaloupe into slices about ½ inch thick 4 and with cookie cutters, for example in the shape of a heart or star, cut out about 1 lb of pulp 5. Wash and peel the peaches, remove the pit, and cut the pulp into cubes 6.

Wash the cherries, remove their stems, cut them in half, and take out the pit 7. Move on to the pineapple: cut off the crown and then the skin all around with a serrated knife, as it is very hard and thick 8. Cut it in half and slice the pulp into triangles 9.

Wash the strawberries, remove the green stem, and cut them lengthwise 10. Cut the lemon and orange into thin slices, which you will divide into four parts (11-12).

At this point, extract the juice from one lemon and two oranges 13, strain it, and transfer it to a large bowl 14. Pour all the Moscato wine into the extracted juice 15.

Add the sugar 16 and mix well. Pour the obtained mix into the hollowed-out watermelon 17 and gently add all the previously peeled fruits starting with the watermelon balls 18.

Then add the cantaloupe shapes 19, pineapple and strawberries 20, cherries 21,

peaches 22, and finally the raspberries and blueberries 23. Mix with a spoon and cover the watermelon with the top cut off at the beginning. Place the watermelon fruit bowl in the refrigerator for at least two hours, and your fresh watermelon fruit bowl is ready to serve in individual cups, decorated with the lemon and orange wedges previously cut!
Happy Ferragosto!