8 oz Cream cheese
3/4 c  Toasted coconut
2 tb Mint -- finely chopped
1/2 ts Paprika
2 tb Milk
1/2 ts Dry mustard
1    Cantalope or honeydew mel
1/4 c  Lemon juice
1    Bananas
1 tb Vinegar -- cider
1    Apples
1 c  Salad oil
1    Grapes
2 tb Toasted sesame seeds

ea DRESSING 2 T powdered sugar
ea salt 1/2 c currant jelly, melted Beat
cream cheese with mint and milk, til smooth and fluffy. Set aside. Remove
rind for melon. Clean, peel and cut fruit into bite sized pieces. Cut one
end of the melon so it will stand up. Slice off about 2-inches from the
other end and scoop out the seeds. Fill the melon with one cup of mixed
fruit. Frost the outside of the melon with the creamcheese mixture. Press
3/4 cup of toasted coconut into the cheese frosting and refrigerate. When
ready to serve, place melon on platter and garnish with fresh mint leaves.
At the table slice into 6 wedges and place on plates. Add some extra fruit
and dressing. DRESSING: Combine sugar, paprika, mustard and salt. Stir in
jelly, lemon juice, and vinegar. Gradually beat in oil. Add sesame seeds,
stir well andrefrigerate.