Sweet Melon and Berries

1. 1

   Halve and seed 1 medium-size ripe cantaloupe (about 2 pounds); cut each half into 4 wedges.

2. 2

   Cut melon flesh away from rind; cut flesh into bite-size pieces, leaving them in place on melon shells as pictured.

3. 3

   Arrange wedges on serving platter.

4. 4

   In medium-size bowl stir 1/4 cup seedless raspberry jam and 1 teaspoon fresh lemon juice to blend; add 3/4 cup each fresh raspberries and blueberries; toss gently but thoroughly to coat.

5. 5

   Spoon berries over melon wedges; refrigerate until ready to serve.

6. 6

   Decorate with fresh mint sprigs, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.