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Melon Fruit Salad

Israel's Ogen melons are small, similar to a cantaloupe. They are named for the kibbutz on which they were first grown. This dessert, which can also be served as a first course, is popular because these tiny, 2-portion melons are so readily available.

ingredients

serves 4
2 very small cantaloupes
8 ounces green grapes
8 ounces red grapes
4 ripe peaches
1 teaspoon ground cinnamon
1 cup unsweetened grape juice or dry red wine

method

1. Cut the melons in half; scrape out and discard the seeds. Scoop out and reserve the melon flesh, being careful not to pierce the skin.

2. If possible, use a melon bailer to cut the flesh into small balls; otherwise, cut it into small, neat cubes.

3. Save 4 tiny clusters of red grapes for a garnish. Remove the rest from their stems and cut in half. Discard any seeds.

4. Plunge the peaches in a bowl of boiling water for 2 minutes, remove with a slotted spoon, and let cool.

5. When cool enough to handle, peel them, slipping skin off. Cut them into small pieces.

6. Combine the melon pieces, grapes, peaches, and cinnamon in a bowl. Stir in the grape juice or wine.

7. Spoon the mixture back into the melon shells and top with reserved grape clusters.

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