Recipe from the National Watermelon Promotion Board
1 watermelon, medium size
1 cup fresh blueberries
1 cup diced fresh pineapples
1 cup sliced fresh strawberries
1/4 cup caramel fruit dip
1/4 cup honey roasted almonds
Peel bananas and cut in half lengthwise then cut each piece in half. For each serving, lay 2 banana pieces against sides of a shallow dish. Using an ice cream scooper, place three watermelon “scoops” in between each banana in each dish. Remove seeds if necessary. Top watermelon “scoop” with a different fruit topping. Drizzle caramel fruit dip over all. Sprinkle with almonds.