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Fruit Salad Served in Cantaloupe
Equal parts of the cantaloupe (cut in dice)
Oranges and apples cut in small pieces
One-half the amount of English walnuts cut in small pieces with mayonnaise which is one-half whipped cream.

Method:
 Select small cantaloupes of uniform size, cut off the top and save to use for a cover. A bow of narrow ribbon may be drawn through the top to form a handle.) Carefully remove the pulp from the salad, drain and fill just before serving. Surround each one by lettuce leaves.

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