Using a melon baller or butter curler carefully remove cheese from the center of the blocks of feta to create "bowls" with sides about 1/2 inch thick. Hollow carefully to avoid cutting through the bottom. Transfer the scooped cheese to a small serving bowl.
Arrange fruit, almonds, and melon in and around the hollowed cheese "bowls." Stir fennel tops or fennel seed into reserved cheese and serve with cheese bowls of fruit and pita bread wedges.