Ingredients

• 5 fig leaves
• 1 honeydew melon, peeled cut in half and sliced
• 1 cantaloupe melon, peeled cut in half and sliced
• 1 golden pineapple, peeled, cut in quarters lengthwise, core removed and sliced crosswise
• Sprigs of fresh mint
• 10 fresh figs, halved
• 1 pint fresh raspberries
• 1 pint fresh blueberries

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Instructions

1. Arrange the fig leaves on a rectangular platter. Artfully arrange the melons and pineapple and place the mint between them. Groups the figs, raspberries and blueberries around the melons and pineapple and serve.