Remove the seeds from the melons. Use a Parisian spoon to hollow out a melon into balls. Place in a serving dish. If the melon is not served immediately, cover and refrigerate for up to half a day.

Rinse the strawberries. Dry them well in a large, clean dish towel or paper towels.
Hull the strawberries and cut the larger ones in half or quarters. Add them to the melons if serving immediately, or cover and refrigerate separately for up to half a day.

Just before serving, chop the mint and add it to the melons and strawberries.
Gently stir, then drizzle with limoncello. Stir again and serve in glasses.