Inspired by a recipe from the Musee d'Orsay, this fresh fruit salad/soup captures the fruits of the season cut into intriguing tiny cubes. The original dish as served in Paris included; cantelope, kiwi, pineapple, green apple and honeydew melon. It's a refreshing and unusual dish as well as one that can be changed up to the season's fresh fruit.
*if Dragon fruit is unavailable, melon can be substituted; approximately 1/2 cup.