Watermelon Salad. Name: TERRI DISHMAN Base: McGUIRE AFB, NJ. Recipe: 2 small watermelons. 1 15 ounce canned diced pineapple in juice* drain juice and reserve in covered bowl for future cooking. 1 pound any kind of seedless grapes. 2 apples peeled cored and chopped. 2 bananas cut into bite-size pieces. Cut each watermelon in half lengthwise. Hollow out insides using a melon baller reserving rind for later use. Drain pineapple cut apples in half remove cores and cut into bite size pieces. Peel banana slice in to bite size pieces. Rinse grapes under cold running water pat dry. In bowl toss together watermelon balls, pineapple, apple, banana chunks and grapes pour mixture of fruit into hollowed out melons. Serves 4.