Cut each watermelon slice into 10 wedges. Cut rind from wedges; remove seeds. Arrange wedges on 6 dessert plates. Top with black-berries. Refrigerate at least 1 hour.

Peel pears; cut into fourths and remove cores and stems. Place pears and rum in blender or food processor. Cover and blend, stopping occasionally to scrape sides, until smooth. Spoon over watermelon and blackberries.

Nutrition Information Per Seewing

Calories 150; Protein, g 2; Carbohydrate, g 30; Fat. G 1; Unsaturated 1; Saturated 0; Dietary Fiber, g 4; Cholesterol, 0; Sodium, mg 5; Potassium, mg 420.

>From the cookbook collection of Brenda Adams <adamsfmle@sprintmail. com>;