Cut melon across middle making 2 cups or cut melon lengthwise in 3 or 4 pieces. Fill the melon cup with strawberries, ice cream or yogurt, sliced bananas, sprinkle coconut or shave chocolate bar.

FLUFFY SALAD DRESSING:

1 c. sugar
2 tbsp. flour
1/2 tsp. mustard
1/4 tsp. salt
2 whole eggs or 4 egg yolks
1/2 c. pineapple juice
1/4 c. orange juice
1/4 c. lemon juice
1 1/2 c. whipped cream

Mix sugar, flour, mustard, salt and eggs or egg yolks in saucepan. Stir in fruit juices gradually. Cook over medium heat, stirring constantly, until thickened, about 10 minutes. Remove from heat and pour into pint jar. Chill in refrigerator.

Serve with salad of fruits by adding equal amount of whipped cream.