Melon-Berry Cups

Halve the cantaloupes and scoop out the seeds with a spoon, creating bowl-shaped cups.

Scoop out the cantaloupe flesh using a melon baller or small spoon, leaving about ½ inch of flesh attached to the rind to maintain the cup structure. Reserve the scooped melon in a bowl.

Cut the reserved cantaloupe balls or chunks into bite-sized pieces and place in a mixing bowl.

Add the quartered strawberries and blueberries to the bowl with the cantaloupe pieces.

Pour the kirsch or orange juice over the fruit and gently toss to combine, coating all fruit evenly.

Divide the fruit mixture evenly among the four cantaloupe cups, allowing some juice to drip into the cup. Serve immediately.