Fruit In Honeydew Shells Recipe
Ingredients
| Honeydew melon | 1 Large | |
| 1/2 small pineapple, cut into bite-size pieces | ||
| 1/2 pound red seedless grapes | ||
| 1 pound green seedless grapes, separated into small clusters | ||
| 1 small cantaloupe, cut into bite-size pieces | ||
Directions
Cut top third from honeydew melon, using a deep zigzag cut.
Cover and refrigerate top portion to use as desired.
Remove seeds and scoop balls from larger section of melon; reserve melon balls.
Scoop remaining pulp from melon with large spoon to form shell; drain shell.
Cut thin slice from bottom of shell to keep it from tipping.
Cover and refrigerate no longer than 24 hours.
Mix melon balls with remaining ingredients.
Cover and refrigerate no longer than 24 hours.
Just before serving, spoon fruit mixture into shell.
Garnish with mint leaves, if desired, and serve with wooden picks.
Cover and refrigerate top portion to use as desired.
Remove seeds and scoop balls from larger section of melon; reserve melon balls.
Scoop remaining pulp from melon with large spoon to form shell; drain shell.
Cut thin slice from bottom of shell to keep it from tipping.
Cover and refrigerate no longer than 24 hours.
Mix melon balls with remaining ingredients.
Cover and refrigerate no longer than 24 hours.
Just before serving, spoon fruit mixture into shell.
Garnish with mint leaves, if desired, and serve with wooden picks.
Chef
