Recipe - Fruit In Honeydew Shells

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

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 MMRecipes Digest by "Cindy Hartlin" cjhartlin@email.msn.com
on Apr 13, 1998