Instructions: Combine cantaloupe, honeydew, watermelon and crenshaw balls and toss lightly to blend. Chill in plastic bags until ready to serve. At serving time, drain juice from melon balls and reserve for another use. Toss melon balls with celery and nuts. Add dressing and toss again. Serve in scooped out melon halves, if desired, or in lettuce lined salad bowls. DRESSING: Combine sour cream, honey, mint leaves and liqueur, blending well.

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