Get Cookin': Outdoor Eats

Here’s a dessert that looks like it was torn from the cover of a tony cooking magazine. A bowl of fruit just can’t help itself; it looks gorgeous and appetizing no matter what the setting. Use any seasonal fruit, but make sure you dice it finely so all the fruit will fit in the melon shell.

• 2 small to medium honeydew or other sweet melon
• 2 cups fresh strawberries, hulled and quartered
• 2 cups other favorite berries, such as blueberries, raspberries, or blackberries
• 1/4 cup chopped, fresh mint
• 2 tablespoons honey
• 1 tablespoon fresh orange juice

1. Halve the melons and discard the seeds. Score the flesh lengthwise and crosswise but do not pierce the skin. Scoop out the tender, edible fruit and cut it into small, bite-sized pieces.



2. Prepare the shell by scooping out and discarding as much of the rind as possible to give you a deep enough bowl to hold the fruit. Be careful that you do not puncture the shell.



3. Toss the remainder of the fruit with the berries and mint. Blend the honey and orange juice and toss with the fruit.