4 pounds seedless grapes (red, green or some of each)
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container sour cream
1/2 cup white sugar
2 tablespoons brown sugar
1 teaspoon vanilla extract

Day before
Wash grapes. Dry well. (While you can slice them in half for easier eating, it will make the salad watery. It’s better to leave them whole.)

In a large bowl, mix together the cream cheese, sour cream, white sugar, brown sugar, and vanilla. Add grapes and mix until evenly incorporated.

Refrigerate overnight. This allows the flavors to blend. (It will not taste as good if you skip this step.)

If you sliced the grapes in half, then drain off any excess liquid before serving.

1/4 cup vanilla yogurt
1 tablespoon creamy peanut butter
1 tablespoon pineapple juice OR peach juice
1 teaspoon mayonnaise
1 small (or one-half large) Granny Smith apple, chopped
1 tablespoon dry roasted peanuts, coarsely chopped

Whisk together yogurt, peanut butter, fruit juice and mayonnaise.
Toss the chopped apple into the dressing until fully coated. Garnish with chopped nuts.

Makes just one serving.

Tomatoes can be stuffed with either shrimp salad or curried tofu salad. The shrimp salad will fill 4 large ripe tomatoes, so buy 8 if making both salads.

Filling for Shrimp Stuffing
1 pound peeled cooked shrimp, (21-25 per pound; thawed if frozen), tails removed, chopped
1 stalk celery, finely diced
1/4 cup minced fresh basil
10 Kalamata olives, pitted and finely chopped
1 medium shallot, minced
2 tablespoons reduced-fat mayonnaise
1 tablespoon white-wine vinegar
Pinch of freshly ground pepper

Combine shrimp, celery, basil, olives, shallot, mayonnaise, vinegar and pepper in a medium bowl. Stir to combine.

Filling for Curried Tofu Stuffing
3 tablespoons low-fat plain yogurt
2 tablespoons reduced-fat mayonnaise
1 to 2 tablespoons prepared mango chutney (makes recipe sweet)
2 teaspoons hot curry powder, preferably Madras
1/4 teaspoon salt
Freshly ground pepper, to taste
1 14-ounce package extra-firm water-packed tofu, drained, rinsed and finely crumbled
2 stalks celery, diced
1 cup red grapes, sliced in half
1/2 cup sliced scallions
1/4 cup chopped walnuts

Whisk yogurt, mayonnaise, chutney, curry powder, salt and pepper in a large bowl. Stir in tofu, celery, grapes, scallions and walnuts.

Stuffing the Tomatoes
Carefully hollow out the inside of each tomato using a melon baller or small spoon; reserve the scooped tomato for another use. To serve, fill each tomato with a generous 1/2 cup of the shrimp or tofu salad.

INGREDIENTS:
1 large watermelon
1 cantaloupe, halved and seeded
1 honeydew melon, halved and seeded
3 oranges or tangerines, sectioned
2 cups fresh pineapple chunks
2 cups fresh strawberries, halved
2 cups seedless red grapes
a few blueberries or cherries or other fruit
1/2 cup water
1/4 cup white sugar

DIRECTIONS:
1. With a large, sharp knife, remove the top 1/4 section of the watermelon. With a melon baller, scoop flesh from inside of watermelon, removing as many seeds as possible. Leave 1/2 inch of flesh inside the shell of the watermelon.

Scoop cantaloupe and honeydew in the same manner, removing as much flesh as possible, and discarding the rinds.

Cut a sawtooth (triangular) edge around the opening of the watermelon to make it pretty.

Refrigerate fruits separately until ready to assemble.

2. In a small saucepan over medium-high heat, bring water and sugar to a boil. Remove from heat, and continue stirring until sugar has completely dissolved. Set aside to cool.

3. To serve, place watermelon balls, cantaloupe, honeydew, oranges, pineapple, strawberries, and grapes, in a large mixing bowl. Pour syrup over, and toss thoroughly. Transfer mixture to watermelon bowl, and serve. Set aside any fruit mixture that will not fit. There will be enough fruit to refill the bowl.

picture of the watermelon salad