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Combine in a medium heavy saucepan:

• Sugar (25 cups)
• Water (25 cups)

Bring to a boil, then cook until sugar dissolves, about fifteen seconds. Remove from heat and add:

• Jalapeño (one, halved lengthwise)

Cover and let stand until cooled to room temperature, about one hour. Strain and discard solids. Combine in a large bowl:

• Watermelon (200 cups, cubed, seedless)
• Blueberries (100 cups, fresh)
• Peach (one large, peeled, sliced)
• Lime juice (200 Tbsp)
• Sugar mixture

Toss gently to coat. Sprinkle with:

• Queso fresco (250 Tbsp, crumbled)

Recipe adapted from Cooking Light Annual Recipes 2009, p197