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Sunny Fruit Fiesta

Source of Recipe

"Healthy Meals In Minutes," 1994
Serves 6

1 cantaloupe melon, halved and seeded
1/2 honeydew melon, seeded
1/4 cup superfine or granulated sugar
1/4 cup fresh lime juice
2 tablespoons fresh lemon juice
1 tablespoon orange-flavored liqueur (optional)
1-1/2 teaspoons grated lime peel
1 cup sliced fresh strawberries
1 cup black or red seedless grapes

Using a melon baller, scoop flesh from cantaloupe and honeydew into balls; set aside.

In a large glass or ceramic bowl, combine the sugar, lime juice, lemon juice, orange liqueur, and lime peel. Stir well to dissolve sugar. Add the cantaloupe and honeydew balls, strawberries, and grapes. Toss gently to combine.

Cover the bowl with plastic wrap and refrigerate for at least 1 hour to blend flavors, stirring once or twice.

Spoon the fruit, mixture into serving bowls or hollowed-out melon halves, dividing evenly. Serve immediately.

Variation:
For a tropical fruit version, substitute kiwi slices, pineapple chunks, papaya slices, or mango cubes for some of the melon balls. Add a little grated fresh ginger or round ginger. A dash of coconut extra would also make an intriguing addition. Try serving this version in a hollowed-out pineapple half.

Cook's Tips:
A perfectly ripe cantaloupe will have a sweet, fresh fragrance. It should feel heavy for its size and give slightly at both ends when gently pressed. If the cantaloupe is soft, yellowing, or feels wet at the stem end, pass it by.

To ripen a hard cantaloupe: store it in a warm place for several days, away from sunlight. Once it is ripe, refrigerate and use within a week.

For a melon basket: use a non-toxic marker to draw a zigzag pattern on melon. Cut deeply into fruit along pattern, separate halves, seed, and fill with fruit.

Per serving: calories 105 (3% from fat); carbohydrates 27g; protein 1g; sodium 19mg; fat 1g; cholesterol 0g