Melon with Port Wine

2 Reviews
100% would make this recipe again

It was the popes in the 18th Century who enjoyed sipping port from a cantaloupe. This melon, grown in one of their domains in Cantalupo, Central Italy, was named after the town.

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Preparation : 5 min
120 calories/serving


1 Charentais melon 600 g
sugar to taste [optional]
3 tbsp Port wine 45 mL

Before you start

Charentais melons are best suited for this dish, because of their sweet, juicy flesh and their relatively small size. If they are not available, they may be replaced by cantaloupe. If using a larger melon, it may be diced, mixed with Port wine, then served into cups.


  1. Wash the melon in warm, soapy water so that any dirt on the rind does not get onto the flesh when cutting. Cut each melon in half crosswise, then remove all the seeds.
  2. Using a spoon, make a few decorative pinwheel cuts around the centre to make it look like a flower. Place each melon half either in a bowl or onto an individual serving plate (to avoid tipping, cut off a small slice from the rounded skin side). Portion out the Port wine into the open space in the centre of each melon half. Sugar may be added for extra sweetness.
  3. Serve at room temperature.


This dish may be served either as a starter or as a dessert.

Nutrition Facts Table

per 1 serving (280 g)


% Daily Value




0 g

1 %

Saturated 0.1 g
+ Trans 0 g

1 %


0 mg


40 mg

2 %


23 g

8 %


2 g

7 %


20 g

Net Carbs

21 g


2 g

Vitamin A

87 %

Vitamin C

156 %


2 %


4 %


This recipe is :
Excellent source of  :
Potassium, Vitamin A, Vitamin C
Good source of  :
Source of  :
Copper, Magnesium, Manganese, Niacin, Vitamin B1, Vitamin B6, Vitamin K, Zinc
Low  :
Free  :
Cholesterol, Fat, Saturated Fat, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 1 ½
Other Foods 0

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2 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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july 22, 2009 | I would make this recipe again

This is outstanding, now that the Charentais melons are in season.

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