Watermelon Fruit Bowl

To prepare the watermelon fruit bowl, get a round and steady watermelon that can stand upright when placed on its bottom end, and cut off the top at about 3/4 of its height 1. If it doesn't stand upright, level the bottom as well. Scoop out the watermelon using a semi-spherical melon baller 2 until you get about 18 oz of ball-shaped pulp and set them aside in a bowl 3.

Now proceed with cleaning the other fruits: cut the melon into slices about ? inch thick 4 and, using cookie cutters, for example, heart or star shapes, cut out about 18 oz 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 remove the pits 7. Move on to the pineapple: cut off the crown and then the peel all around using a serrated knife as it is very tough and thick 8. Cut it in half and then slice the pulp into small triangles 9.

Wash the strawberries, remove the green stems, and cut them lengthwise 10. Slice the lemon and orange into thin slices, which you'll then cut into quarters (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 fruit starting with the watermelon balls 18.

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

the peaches 22, and finally the raspberries and blueberries 23. Stir with a spoon and cover the watermelon with the top you cut off at the beginning. Place the watermelon fruit bowl in the refrigerator for at least two hours, and your refreshingly cool watermelon punch is ready to serve in individual cups and decorate with the previously cut lemon and orange wedges!
Happy Summer Holidays!