Fruit In Honeydew Shells

CATEGORY	CUISINE	TAG	YIELD
Fruits, Grains		Desserts, Fruits, Holidays	24	Servings

INGREDIENTS

2		Honeydew melons
1		Pineapple, cut into bite-
		size pieces
1	lb	Red seedless grapes
2	lb	Green seedless grapes
		separated into small
		clusters
2		Cantaloupes, cut into bite-
		size pieces

INSTRUCTIONS

Cut top third of 1 honeydew melon, using a deep zigzag cut. Cover and
refrigerate top portion to use as desired. Remove seeds and scoop
melon balls from larger section of melon; reserve melon balls. Scoop
remaining pulp from melon with large spoon to form shell; drain  shell.
Repeat with second honeydew melon. Cut thin slice from bottom  of each
shell to keep it from tipping.  Cover and refrigerate up to  24 hours.
Mix melon balls and remaining ingredients. Cover and  refrigerate up to
24 hours. Just before serving, divide fruit mixture  between shells.
Yield: 24 servings. Typed in MMFormat by  cjhartlin@msn.com Source:
Betty Crocker Posted to MM-Recipes Digest  by "Cindy Hartlin"
<cjhartlin@email.msn.com> on Apr 13, 1998

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