Summer in Wisconsin is the best time to enjoy locally grown fruit. Melons are abundant this time of year. You can almost taste and smell the sunshine when you cut into one. Melons are naturally loaded with vitamin A and C and are rich in potassium. This recipe can incorporate any fresh melon as your serving vessel, and you can mix in whichever fresh berries you have on hand. Make this light dessert for your next neighborhood cookout or early fall tailgate!
Ingredients
1 whole cantaloupe
1 pint blueberries
1 pint raspberries
6 ounces mascarpone cheese
3 tablespoons honey
1 teaspoon vanilla
¼ teaspoon cinnamon
1/8 cup slivered almonds
Directions
Cut cantaloupe in half, clean out seeds, and slice off a small amount of the bottom of each half to create a flat surface.
Take a melon baller and scoop out small balls of the cantaloupe and place into a large bowl.
Using a tablespoon, scrape/even out the inside walls of the cantaloupe shell to create a shell to put your salad in after you are done. Repeat with the other half.
Rinse clean and pat dry the blueberries and raspberries, and add to the cantaloupe balls.
In a separate mixing bowl, mix two tablespoons of honey and vanilla with the mascarpone cheese.
Gently fold cheese mixture into large mixing bowl with fruit, and mix until incorporated. Scoop half into each cleaned out cantaloupe shell. Sprinkle with cinnamon, drizzle with remaining tablespoon of honey and garnish with slivered almonds
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