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- Using small end of melon baller, scoop balls of flesh from cantaloupe halves, leaving about ¼-inch-thick shell.
- In medium bowl, combine melon balls, strawberries, blueberries and kirsch and toss gently.
- Cut thin slice from outside bottom of each cantaloupe shell so it sits securely.
- Divide fruit mixture among shells.
- Serve right away or cover and chill up to 1 hour.