Ideal for a light luncheon, stuffed melon offers the cool refreshment of fruit combined with the savory substance of a meat or poultry salad.
To prepare melon cups, cut a cantaloupe or other melon in half. Remove the seeds and scallop the edges, if desired, for a more decorative effect. Refrigerate until cold. Just before serving, fill the melon with Chicken Salad, Turkey Salad with Chutney and Cashews, or a fruit salad.
