• 1 large ripe rockmelon
• 1 Tbsp ready-to-use vanilla icing
• 2 blueberries
• 4 cups mixed seasonal fruit, balled or cut into small pieces
Using a sharp knife, cut a wedge from rockmelon, an approximate 1⁄6 segment, cutting from end to end. Use a melon baller to scoop balls from the cut piece and remaining melon. Put melon balls in a large bowl. Trim a flat section on base of rockmelon so frog mouth sits horizontally, pointing slightly upwards. Put on a serving platter.
Remove remaining fruit from cut wedge. Halve strip of skin lengthways. With a knife, round off 1 end of each strip and then cut two V-shaped incisions to form hands. Halfway along strips, cut a small notch in each side to form wrists.
Remove a 4cm length from other end of each strip at an angle, and trim to form a semi- circle. Pipe a little of the icing in centre of each, then top with a berry to form eyes. Use icing to adhere each eye to rockmelon, just above the mouth opening.
Combine mixed fruit and rockmelon balls. Spoon into hollow rockmelon to fill. Place arms alongside rockmelon. Serve.