Bayou Melon

Directions

1. 1
   Scoop out melon, leaving 1/2-inch shell; invert shells to drain.
2. 2
   Puree enough melon to equal 1/2 cup; chop enough remaining melon to equal 1 cup.
3. 3
   (Reserve any remaining melon for another use.)
4. 4
   Dissolve gelatin in boiling water; stir in sour cream and pureed melon.
5. 5
   Refrigerate until slightly thickened.
6. 6
   Stir chopped melon, banana and blueberries into thickened gelatin; spoon into melon shells.
7. 7
   Refrigerate until firm, about 3 hours.
8. 8
   Halve each melon shell to make 4 wedges.
9. 9
   Garnish with strawberries and mint sprigs if desired.