| 1 | ?ea dressing 2 t powdered sugar ?ea salt ?c currant jelly, melted beat cream cheese with mint and milk, til smooth and fluffy. |
| 2 | Set aside. |
| 3 | Remove rind for melon. |
| 4 | Clean, peel and cut fruit into bite sized pieces. |
| 5 | Cut one end of the melon so it will stand up. |
| 6 | Slice off about 2-inches from the other end and scoop out the seeds. |
| 7 | Fill the melon with one cup of mixed fruit. |
| 8 | Frost the outside of the melon with the creamcheese mixture. |
| 9 | Press ?cup of toasted coconut into the cheese frosting and refrigerate. |
| 10 | When ready to serve, place melon on platter and garnish with fresh mint leaves. |
| 11 | At the table slice into 6 wedges and place on plates. |
| 12 | Add some extra fruit and dressing.?dressing: combine sugar, paprika, mustard and salt. |
| 13 | Stir in jelly, lemon juice, and vinegar. |
| 14 | Gradually beat in oil. |
| 15 | Add sesame seeds, stir well andrefrigerate |
