Yield: 1 servings
| Measure | Ingredient |
|---|---|
| ½ medium | Size ripe cantaloupe |
| 2 \N | Ripe kiwi fruit |
| 1 pint | Ripe strawberries |
| ½ pint | Fresh raspberries/ |
| \N \N | Blackberries |
| 3 tablespoons | Chopped fresh mint |
| \N \N | Plus 4 whole sprigs for |
| \N \N | Garnish |
| ¼ cup | Fresh squeeze orange |
| \N \N | Juice |
Scoop out cantaloupe with melonballer and place balls in a bowl. You should have about 2 cups. Pour any cantaloupe juice in bowl. Peel kiwi. Cut crosswise into thin slices, then quarter the slices. Add to cantaloupe. Set aside 4 of the most attractive strawberries for garnish. Hull and slice enough strawberries lengthwise to make 1 cup, place in the bowl. Add raspberries. Sprinkle fruit salad with chopped mint leaves and drizzle with orange juice. Toss gently. Refrigerate, covered for ½ hour for flavors to blend together. Divide salad among 4 bowls. Garnish each with a whole strawberry and a sprig of mint.