This refreshing and very attractive melon salad goes well with cold meat or bread and cheese.
1 cantaloup melon
3 tomatoes, blanched, peeled, seeded and chopped
1 small green pepper, white pith removed, seeded and thinly sliced
4 spring onions , finely chopped
4 tablespoon mayonnaise
2 tablespoons sour cream
½ teaspoon ground ginger
With a sharp knife, cut a
1-inch slice off the top of the melon. Turn the melon upside-down and cut a very thin slice off the bottom so that it will stand upright. Turn the melon over again and with a spoon, scoop out and discard the seeds. Scoop out the flesh, leaving only a J-inch base on the bottom. Cut the flesh into
Place the melon cubes in a medium-sized mixing bowl. Add the tomatoes, pepper, spring onions , mayonnaise, sour cream and ginger. Mix well and spoon the mixture into the melon shell.
Place the stuffed melon in the refriger-ator and chill for 1 hour before serving.