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Muskmelon in Port

This was a feature in the July 2012 issue of Traverse, Northern Michigan's Magazine, to order a copy click here!

Ingredients

  • 4 ripe muskmelons
  • 2⁄3 cup tawny or ruby port
  • chopped mint

Preparation

Wash melon rind in soapy water and rinse well. Halve melons and discard seeds. Scoop out curls or balls of melon or cut into cubes. Arrange melon in one large or 6 individual glass dishes and add port. Allow to soak for one hour before serving. Sprinkle with chopped mint. Serves 6.