Place diced turkey in bowl with celery and green pepper. Season with salt, if desired. Blend in mayonnaise, lemon juice, and chutney. Chill. Scoop out a few melon balls from the cantaloupe halves and, together with the honeydew melon balls, mix them into the salad. Scoop out more cantaloupe balls and put them away for tomorrow's fruit cup.
Pile the salad in the cantaloupe shells, garnish with watercress and nuts, and serve on chilled salad plates lined with lettuce leaves or curly endive. It may be a good idea to cut a slice from the bottom of each melonhalf so It will be steady.
Cajun Country -- New Iberia, Louisiana