Mixing of a variety of fruits with a sweet sauce is distinctly Western. Putting them together in a bowl - well, that's just smart! In fact, good manners when serving desserts is to place fruit salad with other desserts - either at the end of your main table or on a separate dessert table. The entire fruit salad is contained in a large bowl with a large, fancy spoon to scoop portions out into smaller serving size bowls.

Ingredients:
4 cups cantaloupe cubes
4 cups honeydew melon cubes
1 tablespoon light corn syrup
1 pint fresh strawberries
2 cups fresh pineapple chunks
2 orange, sectioned

Directions:
In a large bowl, combine melon cubes and corn syrup.

Cover and refrigerate overnight.

Just before serving, stir in remaining fruit.

Recipe makes 16 servings Fresh Fruit Bowl Salad (4 quarts).

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