1/2 lg. cantaloupe or honeydew melon (1 3/4 lbs.), seeds removed
1 1/2 c. pitted dark sweet cherries or blueberries
Lime Dressing (see below)
Crisp greens (opt.)

Cut melon fresh in 3/4" cubes or melon balls (yields about 2 cups), leaving about 1/4" thick shell. Fill cavity alternately with melon cubes and cherries. Spoon dressing over fruit; cover and chill at least 1 hour. Line platter with greens. Place filled melon in center. Spoon out fruit with dressing; serve on greens. Serves 4.

Lime Dressing: In small bowl stir 1 teaspoon grated lime peel, 2 tablespoons lime juice and 1/4 teaspoon salt until salt dissolves. Stir in 3 tablespoons oil and 1/8 teaspoon pepper.