1 (13 1/2 oz.) can pineapple chunks
Boiling water
1 (16 oz.) pkg. orange-pineapple flavor Jello
1 (1 lb.) pkg. frozen cantaloupe and honey dew melon balls, thawed and drained
1/4 c. finely chopped crystalized ginger
Parsley sprigs

Drain pineapple chunks, reserving 2/3 cup syrup. Pour 2 1/3 cups boiling water over gelatin in large bowl, stirring to dissolve gelatin. Add reserved pineapple syrup. Refrigerate until the consistency of unbeaten egg white, about 1 hour. Fold in fruit and ginger. Turn into a 4 1/2 cup mold. Refrigerate until firm, 2-3 hours. Makes 4-6 servings.