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Serves: 6
Print this Recipe
2 tablespoons frozen pink lemonade concentrate thawed
2 tablespoons honey
1 cantaloupe medium
1 1/2 cups strawberries cut in half
1 8-ounce can pineapple tidbits in own juice, well drained
In a small bowl, mix lemonade concentrate and honey until blended; set aside.
Cut cantaloupein half. Discard seeds. Using a melon baller, carefully make balls. Place melon balls in a large bowl. Scoop out remaining pulp, leaving a 1/4-inch shell. Turn shells over to drain.
Add strawberries and pineapple to melon balls. Pour honey dressing over fruit; gently toss. Spoon fruit with dressing into cantaloupe shells. Serve immediately.
Serve with broiled steak or chops or baked fish and croissants.
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