Cantaloupe-Fruit Coupe

This is so sparkling fresh that it would be a pity to drizzle a dressing over it.

Makes 6 servings.

3 small ripe cantaloupes
2 cups strawberries(1 pint)
2 cups sliced peaches
2 cans (8 1/4 ounces each) pineapple chunks, drained
1 can (8 ounces)apricot halves, drained
2 bananas,peeled and sliced
1/2 cup toasted slivered almonds (from a 5-ounce can)
Honey Dressing (recipe follows)
10x (confectioners powdered) sugar

Procedure:
1. Mark a guideline lengthwise around middle of each cantaloupe with tip of knife, then make even saw-tooth cuts into melon above and below line all the way around. Pull halves apart gently, scoop out seeds.
2. Set aside 6 of the prettiest strawberries for next step; slice remaining and combine with peaches,pineapple, apricots, bananas and almonds in a medium-size bowl; fold in Honey Dressing.
3. Spoon fruit mixture into cantaloupe halves. Dip tips of saved whole strawberries into 10x sugar; place 1 on top of each salad.

Honey Dressing:
Combine 1/4 cup vegetable oil, 2 tablespoons lemon juice, 1 tablespoon honey, 1/4 teaspoon salt and 1/8 teaspoon ground ginger in a jar with tight-fitting lid; shake well to mix; chill. Makes about 1/2 cup.