|Cantaloupe/Cranshaw honeydew / persian melon||1 Large|
|Lemon juice||1 Tablespoon|
|Ground cardamom||To Taste|
|Ground nutmeg||To Taste|
|White wine/Rose wine||1 Teaspoon|
|Peaches||2 (In Season)|
|Grapes||Cup (0 tbs)|
|Berries||Cup (0 tbs) (In Season)|
Cut generous slice off top of melon; remove seeds, then scoop out melon either making balls or chopping pieces.
Toss these with other prepared fruits, lemonjuice, dash of spice and wine.
Taste and add just a dash of sugar and/or salt, but only if necessary.
Heap into melon shell; cover with reserved slice from top and refrigerate to chill thoroughly.
Additional whole strawberries, pineapple cubes on picks, sprigs of fresh mint may be used to surround and garnish whole melon when served atop bowl of ice.