3 cups watermelon balls
2 cups honeydew balls
2 cups papaya balls
2 cups fresh pinapple, cubed

Using scoop cutter, make fruit balls. Afer making the watermelon balls,
hollow out the watermelon, leaving at least 3/8 inch of the rind to form
a bowl for serving the compote. Mix the fruits carefully and sprinkle
with 1/2 cup sugar. Turn into the watermelon bowl and pour 2 cups of
dark rum over the fruit. Chill before serving.

From the Panama Canal Review, Winter 1976