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.
|1||Charentais melon||600 g|
|3 tbsp||Port wine||45 mL|
|sugar to taste [optional]|
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.
- 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.
- 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.
- Serve at room temperature.
This dish may be served either as a starter or as a dessert.
Nutrition Facts Table
per 1 serving (280g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||3||servings|
|Grain Products :||0||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||0||serving|
ClaimsThis recipe is :
- Free :
- Cholesterol, Fat, Saturated Fat, Trans Fat
- Low :
- Source of :
- Copper, Magnesium, Manganese, Niacin, Vitamin B1, Vitamin B6, Vitamin K, Zinc
- Good source of :
- Excellent source of :
- Potassium, Vitamin A, Vitamin C
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Top ReviewsView All Reviews
CharlieTrotterjuly 22, 2009 | I would make this recipe again
This is outstanding, now that the Charentais melons are in season.