Watermelon Fish

Oblong seedless watermelon

Round wooden toothpicks

Assorted fruit, such as cantaloupe and honeydew balls, green grapes and blueberries

Using large knife, trim 1/4"-thick slice from bottom of watermelon to provide stable base, as shown.

Using melon baller, cut half circles over half of watermelon top to create rectangular shape, as shown. Remove rectangular piece, using small knife to cut through rind, if necessary. Reserve piece for top fin and tail. Scoop out flesh from watermelon; reserve for fruit salad.

From reserved cutout piece, using melon baller, cut out top fin, as shown. Using knife, cut out tail.

Using melon baller, score eyes in rind just above stem end; using small knife, cut out eyes. With small knife, trim around outside of eyeholes on watermelon to create rims, then place eyes back into holes, rind side out. For mouth, point knife in a downward angle above stem and slice through 3" on either side of stem, cutting through rind. Push out mouth from inside to define, as shown. For side fin, using melon baller make three cuts into side of watermelon to make curves on back of fin; make two straight cuts to form top and bottom of fin. Attach tail and top fin with toothpicks. Scoop melon balls from reserved watermelon flesh; combine with fruit and fill watermelon fish with fruit mixture.