Melon with Sherbet - serves 6

1 small honeydew melon, cut in half and seeded
4 oranges or 2 cups strawberries
2 tbsp confectioners sugar, sifted
12 ounces rainbow sherbet, six 2-ounce scoops
Garnish: mint sprigs

With a melon baller, scoop out flesh of melon. Section oranges or slice strawberries.
Combine melon and oranges or strawberries in a bowl and chill.
Place confectioners sugar in a pie plate. Dampen rims of six dessert glasses and then dip rims individually in confectioners sugar.
Divide fruit mixture among glasses, top each with a scoop of sherbet and garnish with a sprig of mint.
Serve immediately.