Margarita S Fruit Salad In A Honeydew Melon
|Ripe honeydew||1 Large|
|Fresh lime juice||2 Tablespoon|
|Bananas||3 Large, peeled and cut into slices|
|Mango||1 1⁄4 Pound, peeled and cut into cubes about 3/4 inch square (1 Large Sized)|
|Dark sweet cherries||1 Cup (16 tbs), split and pitted|
|Triple sec/Curacao||3 Tablespoon|
|Shredded sweetened coconut||1 Cup (16 tbs)|
If the melon is not steady, cut a tiny slice off the smooth end.
Using a wide zigzag pattern, remove the top quarter (near the stem) of the honeydew melon, and set it aside.
Scrape out the seeds and discard them.
With a sharp paring knife, trace an incision around the melon about 3/4 inch in from the outside edge.
At the point where the zigzag pattern makes a 1/4 cut down the flesh on the inside toward the center, and scoop out the flesh with a long serving spoon, leaving about a 3/4 inch wall of melon.
Cut the melon into bite-size cubes (there should be about 4 cups), and return it to the melon or a large mixing bowl.
Add the lime juice, bananas, mango, cherries, tequila, and triple sec to the melon or bowl and toss gently.