Watermelon Fruit Platter

Using a large, sharp knife, slice off the top 1/4 section of the watermelon. Next, utilize a melon baller to extract flesh from the inside of the watermelon, carefully removing as many seeds as possible. Leave approximately 1/2 inch of flesh intact within the shell of the watermelon. Repeat this process for cantaloupe and honeydew, scooping out as much flesh as possible and discarding the rinds. Store watermelon, cantaloupe, honeydew, oranges, pineapple, strawberries, and grapes separately in the refrigerator until ready to assemble.

Combine water and sugar in a small saucepan over medium-high heat; bring the mixture to a rolling boil. Remove from heat and continue stirring until sugar has completely dissolved, resulting in a smooth consistency. Stir in the grated zest of a lemon and set the syrup aside to cool.

To serve, place chilled watermelon balls, cantaloupe, honeydew, oranges, pineapple, strawberries, and grapes in a large serving bowl. Pour the cooled syrup over the fruit mixture and thoroughly toss everything together. Transfer the fruit mixture to a watermelon bowl, ensuring that any excess mixture is stored elsewhere as there will be sufficient fruit to refill the bowl.