Asian Fruit Salad

1 small honeydew melon

1 can madarin oranges, drained (about 11 ounces)

1/4 cup medium-dry sherry

1 pound lychees (16 ounce can)

Cut the melon in half and scoop out the pits. 

Scoop out balls of the flesh using a melon baller. 

Put in a glass bowl. 

Add the drained mandarins and sherry to the melon. 

Pour the lychees, juice included, into the bowl. 

Gently stir the fruit and cover. 

Refrigerate for 2 or more hours before serving. 

Makes 6 servings.