FRESH MELON CUPS
Cubes of succulent melon–cantaloupe, honeydew and watermelon–layered in see through clear cups. Topped with fresh raspberries, blueberries or red grapes!
Makes 6 servings
2 c. diced, seeded watermelon cubes, 3/4 inch cubes
1/2 honey dew melon, cut into 3/4 inch cubes
1 cantaloupe, cut into 3/4 inch cubes
1/2 cup whole fresh blueberries, raspberries or red grapes
To serve fresh melon cups, use clear glassware, or for picnics, transparent plastic cups.
In each cup place a layer of water melon cubes.
Place a layer of honey dew on top of the watermelon, then a layer of cantaloupe on top of the honey dew.
Top each serving with a few berries or grapes and serve.
Notes: To cube watermelon: Cut watermelon in half from end to end, then take 1/2 of the melon and starting from one end, slice crosswise into 3/4 inch wide slices. Run a sharp knife between the peel and the fruit; lift out fruit and discard peel. Cut the melon into 3/4 inch cubes, and then remove the seeds from each cube with the tip of a paring knife.
To cube honey dew and cantaloupe: Cut melon in half and scoop out pulp and seeds, leaving a clean, smooth, firm surface. Cut each half into 3/4 inch wide wedges. Run a knife between the peel and the fruit; lift out fruit and discard peel. Take each wedge and cut off the tips, then proceed to cut each wedge into 3/4 inch cubes.
When preparing the melon in advance of serving, which is a good idea, then store each melon separately and away from the berries (since they’ll bleed onto the fruit otherwise). For a striking color presentation, layer the fruit as directed; do not toss.