Use a black Sharpie marker to outline the sides and handle of your watermelon basket.

Use a serrated knife to cut the watermelon rind according to your outline. You’ll have two openings, one on each side. You may have to trace the outline more than once with your knife until the rind pops, which will happen once you make the connection. Lift out the outlined section, leaving your handle about 1½ inches wide so it won’t break. If you accidentally break it, you can use toothpicks to re-secure the handle. Use your melon baller and ice cream scoop to remove the edible fruit from inside and hollow out your watermelon. Save the edible melon balls/pieces in a container to serve, and also put some back in your watermelon fruit basket later. Clean off the remaining marker from the watermelon rind using lemon essential oil on a napkin or cloth.

Alternate adding berries, watermelon pieces, and other fruit chunks into the watermelon basket. Using a zester, zest the lemon and lime.

Drizzle lemon juice over the fresh fruit, and add a sprinkle of lemon and lime zest. Garnish with a few florets of mint or other desired herbs. Serve with a large serving spoon in the Watermelon Fruit Basket, a container of Coconut Milk Whipped Cream (on the side), and small bowls of extra lemon and/or lime zest and mint florets for extra topping.