Scoop out honeydew balls, and set aside. Discard honeydew shell.
Cut a thin slice from both ends of each cantaloupe. Draw V-shaped sections around melons with a sharp pencil, being sure to stop the pointed ends 1 1/2 inches from the top and bottom. Using a sharp paring knife, cut through melon along lines drawn. Gently pull melon halves apart; remove and discard seeds and pulp. Slice rind away from melon, stopping at base of the V. Gently press rind down, leaving melon standing intact. Fill cantaloupe lilies with honeydew balls; chill.
Divide grapes into small bunches; dip each bunch in egg whites, and place on a wire rack. Sprinkle generously with sugar. Allow grapes to dry at least 2 1/2 hours in a cool place (do not refrigerate).
Serve filled cantaloupe lilies with white and red frosted grapes.
Oxmoor House Homestyle Recipes
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