A simple, refreshing dessert, Cantaloup Surprise may be prepared in advance and makes a particularly exquisite end to rich
meal. It may be made with any variety of musk melon, such as cantaloup, charen-tais, honeydezo or ogen.
1 medium-sized cantaloup 10 oz. fresh or frozen and thawed strawberries 5 tablespoons sugar 4 tablespoons sherry
With a sharp knife, cut off the top of the cantaloup. Scoop out the seeds. Using a large spoon, carefully remove the melon
flesh until only a fairly thin shell remains. Chop and reserve the flesh. Dry the shell with kitchen paper towels.
In a medium-sized mixing bowl, com-bine two-thirds of the strawberries with 4 tablespoons of the sugar and the sherry, mixing them well with a spoon to make sure the fruit is well coated with the sherry and sugar. Spoon the strawberry
mixture into the melon shell and add enough of the melon flesh to completely fill the shell. Set aside.
Put the remaining strawberries on a plate and sprinkle with the remaining
sugar. Arrange them decoratively on top of the cantaloup. Chill in the refrigerator for at least 30 minutes before