Cantaloupe Salad

8 large oranges, peeled, thinly sliced
2 cups cantaloupe balls
water
2 tbsp powdered sugar
1/4 tsp cinnamon
1/4 cup slivered almonds, toasted

Arrange the orange slices and melon balls on a serving dish. Sprinkle with a little water; cover tightly with plastic and refrigerate overnight. When ready to serve sprinkle with powdered sugar, cinnamon, and nuts.