Mix all ingredients together except cantaloupes and green grape bunches; cover and chill. At serving time, cut melons in half (can do it straight across or zig-zag like I did in the photo) and scoop out the seeds. Cut a thin slice off the bottom so the melon will not roll around on the plates. Spoon salad into melon halves. Serve each with bunches of green grapes.
Recipe by The Culinary Cellar at https://theculinarycellar.com/sphere-magazine-july-1973/