Use a long chefs knife to cut into the longest side of the watermelon about two-thirds of the way up the melon, and one-third of the way into it

Make a similar cut from the other side

Then slice down one-third of the way to meet the lengthwise cuts, creating a 2-1/2-inch-wide handle-being very, very careful not to cut too deep or too far down as ripe watermelon

If you use too much pressure you can cause the melon to crack

Using a grease marking pencil or a dull pointed knife to score the pattern you wish to follow may make the cutting a little easier

Once you are pleased with your cutting, remove the two pieces of watermelon carefully, rind and all

Even out any ragged cutting areas and cut out the watermelon flesh under the handle

Make even scallops all the way around the two lengthwise top sides

Leave the handle with straight sides

Chill overnight

Reserve the watermelon fruit for making melon balls. To prepare the honey-mint sauce heat the water in a small saucepan

When it is simmering, add the honey

As soon as the honey starts to melt, remove from the heat

Add the lime juice and the mashed whole mint leaves, reserving about 6 mint sprigs for garnish

Set aside at room temperature. About 5 hours or less before the party, make the melon balls and prepare the other fruits

Use the large side of the melon bailer to scoop out the watermelon from the basket

Put the basket back into the refrigerator

Use the smaller side to make honeydew and cantaloupe balls

Cut the pineapple in half, peel, and slice into 1- inch-thick slices being sure to remove the woody core

Cut into 1-inch wedges. Peel the cucumbers, then cut them horizontally into thirds

Cut each third in half, then into long thin sticks-similar to carrot sticks. Peel the papayas, cut in half, and remove the seeds, then cut all the way across each half, creating half- moons

These cutting instructions insure that each fruit has its own shape, making an interesting display when the basket is served. Place all the fruit in a very large bowl deep enough to allow stirring

Carefully drizzle the honey-mint sauce over the fruit, being sure to cover as much fruit as possi- ble

Allow to set

Then occasionally stir, taking great care not to break up the pieces of fruit

Cover and set out of the way

Once the fruit has set out for 2 hours, chill it until ready to serve

To serve, carefully spoon the fruits into the watermelon basket

Save back an equal assortment of each fruit for topping it off

Then place on a large silver platter or any other large tray

Place the reserved mint sprigs randomly across the top

Garnish the tray with grape leaves, if available, or any broad pret- ty leaf such as a poplar, orange, or other citrus-even Romaine lettuce

For an added touch, tie a brightly-col- ored bow around the melon handle

Makes 14 to 16 servings.