This is such a retro vibe to use the ingredient as the vessel to present the dish. It’s like serving ceviche in a coconut shell or making a giant watermelon “basket” from the rind and serving the watermelon inside it. You know what? I love it. You can serve a melon “half” per person or you can arrange these on a platter and allow more people to serve themselves from the melon vessels. Ideally, the melons should be ripe, so buy whatever is good. Sniff the melons to get a sense of what they will taste like. If ripe, you should smell hints of melon and flowers.