Melon Cups with Strawberries and Blueberries
A pretty medley of summer fruits — cantaloupe, strawberries, and blueberries — served in scooped-out melon shells. A little creativity takes fruit from so-so to stunning.
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Servings:
Ingredients
- 2 ripe cantaloupes halved and seeded
- 1 cup strawberries hulled, halved if small, quartered if large
- ¾ cup blueberries or blackberries
- 1 to 2 tablespoons kirsch or apple juice concentrate optional
- mint leaves for garnish, optional
Instructions
- Scoop the flesh out of the cantaloupes, using the small end of a melon baller; leave a shell about ¼ inch thick.
- Combine the melon balls with the remaining fruit and the optional kirsch or apple juice concentrate in a shallow bowl and let stand, refrigerated, for 30 minutes to an hour, stirring occasionally. Cover and refrigerate the melon shells until needed.
- Before serving, cut a thin slice from the bottom of each melon shell so that it will stand securely. Divide the fruit mixture among the shells. Garnish with mint leaves and serve.
Notes
The attractive presentation of this medley of summer fruits makes it especially appealing — sometimes all you need is a little creativity to take fruit from so-so to stunning.
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