Instructions: Beat cream cheese and milk until smooth and fluffy. Set aside. Remove the rind from the melon and cut a little from one end so the melon will stand up.

Slice off 2 inches from other end. Scoop out the seeds. Fill the melon with 1 cup of fruit. Frost the outside of the melon with cheese mixture. Press coconut lightly into the cheese frosting and refrigerate. When ready to serve, place the melon on a serving platter and garnish with mint leaves. At the table, cut the melon into 6 wedges and place each on a salad plate with some of the fruit inside melon. Top with remaining fruit and serve with Sesame Dressing (recipe follows).

Sesame Dressing:
Combine sugar, paprika, mustard and salt. Stir in jelly, lemon juice, and vinegar. Gradually beat in oil. Add sesame seeds, stir well. Refrigerate.

This can also be made with a casaba or honeydew melon.

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