2 large cantaloupes
1 medium orange, peeled and sectioned
1 medium apple, cored and coarsely chopped
1 medium peach, peeled, pitted and thinly sliced
1 cup blueberries
1/2 cup strawberries, hulled and halved
1 8-ounce carton pineapple yogurt
2 tablespoons mayonnaise or salads dressing
2 teaspooons brown sugar
1 teaspoon grated gingerroot or 1/4 teaspoon ground ginger
Leaf lettuce
Cut each cantaloupe in half and remove the seeds. Use a melon baller to scoop out pulp, reserving shells. Set aside 2 cups melon balls; reserve remaining melon for another use. Trim a thin slice from the bottom of each melon shell.
In a bowl mix the 2 cups melon balls, orange, apple, peach, blueberries., and strawberries. For dressing, stir together yogurt , mayonnaise, brown sugar and gingerroot. Line each melon shell with lettuce leaves. Divide fruit among melon shells. Top each with one-fourth of the dressing. Makes 4 side-dish servings.
Note: If desired, sprinkle with lemon juice to keep fruit from darkening.
TIPS:
Fruit is much more appealing when it looks freshly cut. To keep fruits such as apples, pears, peaches, apricots, nectarines from turning brown after they're cut, dip the fruit into, or brush it with, lemon juice or mixture of lemon juice and water. A mixture of water and ascorbic-acid color keeper, mixed according to package directions, works well, too.
