My Mother'S Famous Watermelon Salad

• green flesh 1 large honeydew melon
• 1 watermelon (15 to 20 lb.)
• 1 large Persian melon or 2 to 3 cantaloupe (ripe)

1. The day before the picnic, look at the melons; an even, balanced, level-sitting, ripe watermelon that fits ice chest or fridge; same for honeydew or Persian.
2. Place unchilled, washed, dried melons on drain-board; assemble utensils, clear bottom fridge shelf.
3. Place an oblong platter, French bread basket on top of watermelon; draw, dot with felt tip, a shallow cap around the top of watermelon.
4. With paring knife, cut along this cap line with knife parallel to board.
5. With 8-inch knife, remove cap with lever action, gently.
6. Cut off red melon into pieces bowl bite-sized. With scoop cut out large melon balls; put in 3 gallon bowl.
7. Smooth out inside of shell; cut up odd-sized pieces and juice into "pieces bowl".
8. Peel honeydews, Persians, tops to a "bowl"; repeat same process for melon balls and discard seeds.
9. Rinse, wipe off outside of shell and make a saw-toothed edge on watermelon shell; decorate, fill shell with a mix of all the kinds of melon balls, until shells are full.
10. Pour juice from the "pieces bowl" and "empties" into the watermelon.
11. Fill red shell until it is 1/2 full; wipe off, cover and chill.
12. Fill other shell with leftover melon balls and juice. Cover; chill.
13. The same for "pieces bowl".
14. Transport in ice chest, covered, on crushed ice.
15. Save Persian shell for breakfast.

green flesh, watermelon, cantaloupe

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1043717 (may not work)