Fruit Paradise

1/2 C fresh orange juice
1/4 C lime juice
2 C Imperial Sugar/Dixie Crystals light brown sugar
4 T dark rum
1 ripe cantaloupe
1 ripe honeydew
1 wedge watermelon
3 small, ripe pineapples with tops
1 pint strawberries, hulled and sliced
Mint sprigs

In a saucepan, combine juices and Imperial Sugar/Dixie Crystals brown sugar. Heat to boiling, boil one minute. Cool to room temperature and add rum. Cut the whole melons in half, remove seeds, make balls using a melon baler, put into large bowl. Repeat with watermelon wedges.

Carefully slice pineapples in half. Using a grapefruit knife, scoop out fruit in one piece from each half. Remove core and cut fruit into bite-size pieces. Combine rum mixture with all fruits, toss to coat. Refrigerate covered, for an hour. Cover and refrigerate the pineapple halves also. To serve, fill shells with fruit and garnish with mint. Serves 6.

Reader rating (5 Stars = Excellent):  5

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Readers comments:  lynda morris, 5/17/2008 1:15:06 PM EST this is a very healthy and light reciepe.. We have it for brunch outside by the pool.. Very refreshing and the kids love it!