Make three holes, slightly smaller than the size of your celery stalk, in the bottom of the watermelon.
Slice the watermelon. The bottom piece should be slightly larger than the top piece.
Using a melon baller, hollow out the watermelon bowls. Save the melon balls for the fruit skewers.
Insert wooden skewers into the top edge of the larger watermelon bowl,
pushing them through the other side until they're flush with the rind.
Remove one of the skewers and place blackberries in the bottom
of the watermelon for the "charcoal." Replace the skewer when done.
Trim the wooden skewer ends with wire cutters or a pair
of kitchen shears until they're flush with the rind.
Insert three celery stalks into the holes on the bottom of the watermelon.
You may need to widen the holes slightly, but you want them to be tight. For added stability,
you can also insert wooden skewers for the "grill legs" and hide them with the celery stalks.
Make fruit kabobs with small chucks of cantaloupe, strawberries,
kiwis, blueberries, grapes, pineapple and watermelon balls.
Place the fruit kabobs on and around the watermelon grill.
To make the grill "lid," attach a small piece of cucumber or zucchini
to the top of the smaller watermelon bowl with toothpicks. The lid can be propped
on the side of the watermelon grill by inserting more toothpicks to secure it in place.
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