Craig Claiborne

Fruit-Filled Honeydew

Preparation info

  • 4 to 6

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 large honeydew melon
  • 1 orange, sectioned
  • 1 pint strawberries, sliced

Method

  1. Cut off and discard a thin slice from the bottom of the melon so that it will stand evenly.

  2. Cutting in sawtooth fashion, remove the top third of the melon. Scrape out and discard the seeds. Carefully make as many melon balls as possible from the flesh.

  3. Combine most of the melon balls, the orange sections, strawberries and grapes, reservi