- Using one round seedless watermelon and two personal sized watermelons (one larger and one smaller), cut a ¼ inch slice off the bottom of each melon to provide a stable base. Use the smallest melon for the head, the next largest for the torso and the largest for the lower body. Set aside the smallest watermelon.
- Cut the tops off of the large and medium watermelons, as shown, to create bowls. Scoop out flesh, using an ice cream scoop.
- Taking the smallest watermelon that has not yet been cut, scoop out eyes using a melon baller. Invert melon balls and reinsert.
- Using a mini melon baller or a paring knife, scoop out holes for the nose and mouth. Carve a piece of watermelon into a triangle for the nose, and fill mouth holes with blueberries.
- Connect all three watermelons on a platter, using large wooden skewers.
- Insert y-shaped sticks into middle watermelon for arms.
- Fill bottom sections with fruit salad of melon balls and blueberries. Decorate with scarf and hat.