Check the melon is ripe by pressing the stalk end gently and seeing if it gives a bit.
Also, a ripe melon will smell.
Halve the melon and discard the seeds.
Using a melon baller, scoop the flesh into a serving dish.
If you don't have a melon baller, you can cut the flesh into small cubes.
Drain the anchovies, keeping a tablespoon of the oil.
Cut the anchovies into slivers and add to the melon.
Combine the fruit juices with the reserved anchovy oil and pour over the salad.
Chill for an hour then serve garnished with the watercress sprigs.
