Recipe By:        Joe Borrello, Author of “Recipes from the Wineries of the Great Lakes”
Serving Size:     8

Categories:       Desserts          

Amount            Measure           Ingredient         Preparation Method
1/2                                           watermelon      
1/2                   pint                   fresh raspberries          
1/2                   pint                   fresh blueberries          
1/2                   pint                   fresh peaches    sliced & cut in half
1/2                   pint                   fresh strawberries        
1/2                   pint                   fresh cherries   
1/2                   cantaloupe        cubed
1          750ml bottle     May Wine or Semi-Dry Riesling wine    chilled

Hollow out the half watermelon by making watermelon balls (avoiding the seeds as much as possible) and placing the balls in a bowl.  Peel and cube the half cantaloupe after cleaning out the seeds.

Wash, destem and pit all other fruit and mix with the watermelon and cantaloupe.

Return the fruit mixture to the hollowed out watermelon shell and pour in the wine.  Cover with plastic wrap and let marinade in the refrigerator for an hour or so.  Serve chilled in your largest wine glasses for an elegant dessert or afternoon treat.
 
Use the watermelon shell for a table centerpiece...and second helpings.
            —————   
Notes:  This refreshing wine and fruit combination utilizes the fresh fruit of the season or whatever is currently being shipped in to your local grocery store.  It is much better to use fresh fruit as opposed to frozen or canned.
           

Per serving (excluding unknown items): 198 Calories; 2g Fat (10% calories from fat); 4g Protein; 45g Carbohydrate; 0mg Cholesterol; 14mg Sodium