1 med. honeydew or cantaloupe melon
1 ripe papaya
1 sm. pineapple
1 pt. (2 c.) strawberries
1 c. apple juice
1/2 c. sugar
1 (3") piece stick cinnamon
4 whole cloves
1/2 c. apricot or peach brandy
Rind of 1 lemon, cut into very thin strips

1. Buy fruits the day before or early in the morning; chill for at least 4 hours.

2. Combine apple juice, sugar, cinnamon stick and cloves in a small saucepan; simmer 5 minutes; remove from heat; pour into a glass bowl; add brandy and lemon rind strips. Let stand at room temperature.

3. Make basket handle by leaving a 1" section in top center of melon, cutting down to center of melon with a sharp French knife. Cut a wedge in from either side of melon and remove melon wedges. Seed melon and cut a thin slice from bottom of melon, if basket doesn't stand evenly. Cover melon basket with plastic wrap and return to refrigerate.

4. Pare and dice melon wedges into a large bowl; halve, seed and pit papaya; dice into bowl; slice, pare, core and dice pineapple into bowl; wash, hull and halve strawberries. Pour brandy syrup over fruits, removing spices. Chill at least 1 hour.

5. To serve, place melon basket on a glass serving plate and pile fruit into the basket. Spoon remaining fruit and syrup into a glass serving bowl and pass after basket empties. Serves 8.