Melon Kabobs: Cut cantaloupe, honeydew and crenshaw melon into cubes; sprinkle with the juice of a lemon and a drizzle of honey; cover and refrigerate until well chilled. Place onto attractive skewers and garnish with fresh mint. Curried Bananas: Cut 1 large banana in half, then cut each half in thirds. Sprinkle with lemon juice and 2 teaspoons curry powder. Cut a paper thin slice prosciutto into 6 pieces; wrap around each banana piece. Bake at 375°F for about 4 minutes or until prosciutto crisps. Serve with a favorite chutney. Minty Fruit Cup: Slice strawberries, grapes and cantaloupe into a bowl and sprinkle with creme de menthe. Serve fruit topped with a small scoop of lemon ice. Melon Magic: Scoop the flesh from half a melon and cut into cubes. Cut a thin slice from the bottom of the mel on half to allow it to stand. Combine cubes of cantaloupe, honeydew and crenshaw melon with a splash of sweet vermouth. Serve in the melon bowl, Fruit n Prosciutto: Serve fresh sliced mango wrapped in paper thin slices of prosciutto. dess 160