Instructions: Peel melons and cut into bite-sized cubes or balls. Place in glass bowl.

Drizzle liqueur over the fruit, stir to coat. Cover, refrigerate from 30 to
60 minutes, stirring several times.

Add fruit to yogurt and stir to blend. Place the yogurt dip in a small bowl; center the bowl on a dish or shallow bowl and surround with melon balls.

For a similar recipe see Fear of Frying by Virginia N. White: Chronimed

TIP: Pour (1/4 tsp or more) anise extract on a piece of rind and seal it with the melon balls; cover. The melon will absorb some of the flavor and none of the alcohol.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.