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See below ingredients and instructions of the recipe
2 lg Honeydew melons
1 sm Pineapple, cut into bite-
-size pieces
1 lb Red seedless grapes
2 lb Green seedless grapes
-separated into small
-clusters
2 sm Cantaloupes, cut into bite-
-size pieces
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
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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