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Watermelon Fruit Boat
1 lb. oblong watermelon
1 honeydew melon
2 c. strawberry halves
2 c. grapes
2 kiwifruit, optional
Cut top third lengthwise from watermelon, cover and refrigerate to use as desired. Scoop balls from larger section of watermelon. Remove seeds; cover balls and refrigerate. Scoop remaining pulp from watermelon with large spoon to form shell. For decorative edge on shell, cut a scalloped or saw toothed design. Drain shell. Cut thin slice from bottom of shell to keep it from tipping over; refrigerate.
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