Cut top third of 1 honeydew melon, using a deep zigzag cut. Cover and refrigerate top portion to use as desired. Remove seeds and scoop melon balls from larger section of melon; reserve melon balls. Scoop remaining pulp from melon with large spoon to form shell; drain shell. Repeat with second honeydew melon. Cut thin slice from bottom of each shell to keep it from tipping. Cover and refrigerate up to 24 hours. Mix melon balls and remaining ingredients. Cover and refrigerate up to 24 hours. Just before serving, divide fruit mixture between shells. Yield: 24 servings. Typed in MMformat by cjhartlin@msn. Com