Recipe by Coastal Living May 1998


Recipe Summary

4 servings


Ingredient Checklist


Instructions Checklist
  • Beat whipping cream until foamy; gradually add powdered sugar and vanilla, beating until soft peaks form. Set aside.

  • Cut 3 (3/4-inch-thick) slices from outer edges of each honeydew without cutting into cavities. Peel slices. Cut 1 round from each slice with a 2 1/2-inch round cutter. Cut rounds in half horizontally. Set aside. Reserve remaining honeydew for other uses.

  • Cut 12 strawberries in half lengthwise; slice remaining strawberries.

  • Spoon a whipped cream mound in center of each serving dish. Arrange 4 strawberry halves, cut side down, around each whipped cream mound. Top each whipped cream mound with a honeydew round, raspberries, and a dollop of whipped cream. Top with a honeydew round, blackberries, and a dollop of whipped cream. Top with a honeydew round, sliced strawberries, and a dollop of whipped cream. Sprinkle with sugar. Garnish, if desired, and serve with Cantaloupe Sauce.

  • Note: For a less formal presentation, toss bite-size sliced fruit with the sweetened whipped cream and cantaloupe sauce.