1 small watermelon, cut in half lengthways
20 canned lychees, drained
4 peaches, blanched, peeled and sliced
1 lb white grapes, peeled and seeded
Carefully scoop out the flesh of the melon and cut into cubes, removing as many seeds as possible. Transfer the diced flesh to a bowl.
Add the remaining ingredients and carefully and gently toss the mixture to mix the fruit.
Divide the mixture equally between the two watermelon shells.
Chill in the refrigerator for 30 minutes and serve.