Using a melon baller, scoop balls from the cantaloupe, honeydew, and watermelon. Divide the melon balls equally into their respective halved shells to create natural bowls. In each bowl, combine ½ cup orange juice, ½ cup pineapple juice, and 1 tablespoon honey. Stir gently to mix, then cover with plastic wrap and refrigerate for at least 1 hour to chill and allow flavors to meld.
While the melons chill, prepare the lemon bowls: Slice off both ends of each lemon for stability, then cut in half crosswise. Use a paring knife to carefully remove the flesh inside, leaving the rind intact as a bowl.
To serve, fill each lemon half with the chilled melon mixture and garnish with fresh mint leaves.
Serves 24
