Melon Cups with Strawberries and Blueberries

The attractive presentation of this medley of summer fruits — cantaloupe, strawberries, and blueberries — makes it especially appealing. Sometimes all you need is a little creativity to take fruits from so-so to stunning! Photos by Hannah Kaminsky at Bittersweet.

Serves: 4

2 ripe cantaloupes, halved and seeded
1 cup strawberries, hulled, halved If small,
quartered if large
¾ cup blueberries or blackberries
Mint leaves for garnish, optional

Scoop the flesh out of the cantaloupes, using the small end of a melon baller; leave a shell about ¼ inch thick. Combine the melon balls with the remaining fruit and kirsch or apple juice concentrate in a shallow bowl and let stand, refrigerated, for 30 minutes to an hour, stirring occasionally. Cover and refrigerate the melon shells until needed.

Before serving, cut a thin slice from the bottom of each melon shell so that it will stand securely. Divide the fruit mixture among the shells. Garnish with mint leaves and serve.