Italian Melon Salad

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

1-inch cubes.

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.