1⁄2 Cup (8 tbs), drained (Fresh / Frozen / Canned)
1⁄2 Cup (8 tbs)
1⁄2 Cup (8 tbs) (Fresh / Thawed Frozen)
1 Cup (16 tbs)
Cut cantaloupes lengthwise in half, making a saw-toothed edge with sharp small knife.
Remove seeds and fibers.
Divide pineapple chunks, strawberries and blueberries among cantaloupe halves.
Just before serving, spoon 2 to 4 tablespoons port over each serving.