Fruit In Honeydew Shells Recipe
Yield: 24 ServingsRecipe by luhu.jp
Ingredients:
2 large: Honeydew melons,
1 small: Pineapple, cut into bite- size pieces
1 lbs: Red seedless grapes,
2 lbs: Green seedless grapes separated into small clusters,
2 small: Cantaloupes, cut into bite- size pieces
Directions:
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
Source from luhu.jp
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
Source from luhu.jp