If you're using watermelon, you can scoop out the flesh and use the shell as a serving container. Garnish with some mint sprigs for an extra touch.
5 to 6 lb. assorted ripe melons of choice (crenshaw, cantaloupe, honeydew, and/or watermelon)
3 to 4 carambolas (starfruits)
1/2 cup mayonnaise
3 tbsp. fresh lime juice
1 tsp. honey
1. Cut melons in half and remove seeds. Use melon baller to scoop out flesh, or peel and cut into 1/2- to 1-inch cubes. (You may choose to do a combination of both, using a different shape for each melon variety.)
2. Thinly slice carambolas crosswise to make star shapes.
3. In a small bowl, whisk together mayonnaise, lime juice, and honey.
4. Just before serving, toss melon and starfruit together. Drizzle dressing over the fruit or pass the dressing on the side.