Cucumber, watermelon and feta amuse-bouche

Cut the ends off the cucumbers and carve the skin with a lemon zester; cut into drums.

Scoop out a little flesh from each piece with a melon baller to make space for the watermelon.

Cut the feta into little cubes.

Scoop watermelon balls with the melon baller, twisting to make a round shape; save the scraps.

Fill each cucumber with watermelon and drizzle with lime juice; transfer to a clean platter.

Garnish with small mint leaves; skewer a feta cube onto each with a thin bamboo skewer. Finish with lemon and lime zest and black pepper.

Variation: fill the cucumbers with favorite vegetables cut into fine brunoise, seasoned as wanted -- Champagne vinaigrette, lemon juice and olive oil, mayonnaise or creme fraiche (cucumber vegetable caviar).