Texas Cantaloupe Chiffon Cake

Peel and seed cantaloupes.

Purée enough cantaloupe in a blender to make 2 cups.

With a mixer, beat 1 1/2 cups of the cantaloupe purée, 1/4 cup water and cake mix until well blended. Bake in an ungreased angel food cake pan at 350° for 40 minutes. Refer to package for cooling directions.

With a melon baller, make as many melon balls as possible with the remaining cantaloupe.