Serves 4 to 69 to 10 cups watermelon, cut into chunks 1/2 cup diced fennel 1/2 cup copped fresh mint plus sprigs for garnish 2 bell peppers, diced 1 red chili pepper, minced 2 Tbs fresh squeezed lime juice 2 Tbs fresh squeezed lemon juice 1 1/2 tsps grated ginger salt fresh ground black pepper 2/3 cup fresh or thawed blueberries 1. Run watermelon through a food mill or remove seeds and puree in food processor or blender. 2. Put watermelon in a large bowl and add fennel, mint, peppers, chili pepper, lime and lemon juices, ginger, and salt and pepper to taste. 3. Refrigerate for at least 2 hours. Garnish with blueberries and mint sprigs just before serving.