Ingredients:
3 Tbsp cream cheese, softened, cut into cubes                
3 Tbsp heavy cream
4 tsp lemon juice                                                                          
1/2 tsp vanilla extract
1 round slice watermelon, 1” thick                                                   
½ c blueberries
½ c raspberries                                                                             
2 Tbsp sugar (if desired)

Directions:
1) Blend cream cheese, cream, sugar (if using), lemon juice, and vanilla in a blender.  Blend until smooth. 
2) Drizzle, spread or pipe the cream cheese mixture over the watermelon slice.
3) Top melon with berries.
4) Cut into 8 slices
 
​Source: https://www.wholesomeyum.com/recipes/watermelon-pizza-recipe/

Ingredients:
R: Strawberries or raspberries or watermelon
O: Cantaloupe or mandarin orange slices
Y: Pineapple
G: Kiwifruit or Green Grapes or Honeydew melon
B: Blueberries
V: Red grapes
skewers
 

Directions:
1) Wash the fruit and pat dry.
2) Cut about 2” slices of kiwi and melon. Use small cookie cutters to cut shapes for 3) melon and kiwi if desired or cut into cubes.
Assemble skewers by alternating the fruit in rainbow color order

Rainbow order: Red, Orange, Yellow, Green, Blue, Violet
 
​Source: https://www.momables.com/fruit-skewers/#recipe

INGREDIENTS
4 heaping cups 1-inch watermelon chunks-seeds removed.
1 1/2 cups chopped tomatoes
1/2 red onion-thinly sliced
1/4 cup fresh basil, chopped
1 1/2 Tab. Olive oil
3 Tab. Fresh lime juice
1/4 tea. Salt
1/8 tea. Ground pepper
1/2 cup feta cheese
 
DIRECTIONS
1. Combine watermelon cubes, tomatoes, red onion and basil in a large bowl.

2. Whisk olive oil, lime juice, salt and pepper together in a small bowl. Pour over watermelon mixture. Toss lightly
​
3. Sprinkle feta cheese over salad and serve immediately. Refrigerate leftovers.
 
Yield: 6 cups ( 4 servings of 1 1/2 cups each)
Prep Time: 10 minutes
Total Time: 10 minutes
 
Tips– You can advance prep the watermelon, onion and tomatoes and refrigerate. Just add dressing and feta right before serving to prevent salad from getting to soggy.
 

INGREDIENTS
1 24-inch long loaf of crust Italian or French Bread
1/4 cup plus 2 Tbsp. Extra-virgin olive oil, divided
1 garlic clove
 
2 cups watermelon, diced
1 cup feta cheese, cut into fine dice
2 Tbsp. fresh chives, minced
2 Tbsp. Fresh mint, minced
4 tsp. Balsamic vinegar, or to taste
Salt and pepper to taste

DIRECTIONS
1. To make toasts: Prepare grill or preheat broiler. With a serrated knife, cut the bread crosswise into 1/2 inch thick slices. Arrange bread slices in one layer on baking pan. Spread with 1/4 cup olive oil and garlic and bake until golden, about 10 minutes.

2. In a bowl, toss together 2 Tbsp oil, watermelon, cheese, chives, mint, vinegar, salt and pepper. Mound about 1 Tbsp on oiled side of each toast.
 
Yield: 16 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
 

INGREDIENTS
2.5 to 3 cups of de-seeded Watermelon chunks
 1/2 cup to l cup of raspberries or blueberries
 1/2 tbsp. lemon juice
 (optional sugar to taste)
 
DIRECTIONS
Blend melon, lemon juice and berries until smooth or blend just the melon and the lemon juice and add whole berries afterwards for a whole-fruit popsicle.  Taste mixture; add sugar
 to taste if desired.  Pour into popsicle molds and freeze (you can also use paper cups with popsicle sticks or spoons as handles if you do not  have popsicle molds).
 
Enjoy!