1 pomegranate (optional)
2 oranges
1 grapefruit
1/4 c. grenadine syrup
2 tsp. finely chopped mint
1-2 tsp. kirsch (optional)
3 sm. cantaloupes
Mint sprigs to garnish

Halve pomegranate if used and remove seeds. Peel oranges and grapefruit, segment and remove membranes and seeds from segments. Place pomegranate seeds, and orange and grapefruit segments in a bowl; add grenadine syrup, mint and kirsch, if used. Toss lightly and cover. Leave in refrigerator to macerate for 4-5 hours.

Wash cantaloupes well and cut each in half crosswise. Scoop out seeds. Pile fruit mixture into cantaloupe halves. Place each on a small plate. Garnish with mint sprigs and serve.

NOTE: Instead of the kirsch you can substitute 2 tablespoons orange curacao liqueur and add caster sugar to taste.