Fruit bowls are always a great contribution to pot lucks, barbecues, and fourth of July parties. I always feel a little more original because I didn’t bring pasta salad or macaroni salad, and just a little more healthful even though I’m pretty sure the sugar content in an entire bowl of fruit is enough to match a big slice of cake. This recipe takes the plain fruit bowl up a level in creativity and makes a really nice presentation on the buffet table. Set the melon halves on a tray or platter on a bed of ice to keep the food chilled and delicious even on a hot summer’s day.
(gorgeous in-season fruit)