No matter how many times you may make this, it is always a thrill to serve. Everything can be prepared 3 to 4 hours in advance for combining at serving time. An icebox watermelon can be prepared the same way, using a proportionately smaller amount of fruit.
Rinse and wipe dry:
1 ripe 12- to 14-pound watermelon
With a long, sharp serrated knife, cut a thin, flat slice off one long side of the melon to keep it from wobbling. Slice the melon lengthwise in two, cutting about 1 inch above the center. Lift off the top. Remove the flesh in the heart of the melon with a melon baller or use a teaspoon to scoop out egg shapes. Cover and refrigerate 4 cups watermelon balls. Scoop out the rest of the flesh (save it for another purpose), leaving about 1/2 inch of red flesh lining the shell. Stand the shell upside down in a cool place to drain. Pour into a large mixing bowl:
2 cups fresh orange juice
You will need about 10 cups fruit in addition to the watermelon to fill the basket. For the most refreshing mix, use unpeeled summer fruits and berries, cut up no smaller than bite-sized. With the watermelon balls, we like richly colored, firm ripe fruits such as:
Whole small strawberries, hulled
Blackberries
Blueberries
Cantaloupe or honeydew melon balls
Sliced nectarines
Sliced plums of any color
Sliced kiwis or seedless green grapes
Cut up the fruits and toss with the orange juice to keep them from darkening. Cover and refrigerate. Sugar should not be necessary. Just before serving, add the watermelon to the other fruit along with:
3 tablespoons chopped fresh mint
Toss gently together with your hands and fill the melon shell (save the juices in the bowl to drink). If desired, top with:
14 scoops (about 3 pints) best-quality sorbet or sherbet
