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Watermelon and Cantaloupe Kanten


Kanten, also called agar-agar, is a vegetable gelatin. This is a great palate refresher for a warm summer evening.

  • Prep:
  • Total Time:
  • Servings: 8

Photography: John Kernick

Source: Body+Soul, September 2006


  • 1 cantaloupe (about 3 pounds), halved and seeded
  • 1 wedge seedless watermelon (about 2 pounds)
  • 3 cups apple cider or apple juice
  • 1 cup water
  • 1/3 cup kanten flakes
  • 1/4 cup honey


  1. Scoop out cantaloupe and watermelon with a melon baller (yields about 8 cups total) and put in a 9-by-5-inch (8 cup) loaf pan; set aside.

  2. In a medium saucepan, bring cider, water, and kanten to a boil. Reduce heat and simmer until the kanten is dissolved, about 5 minutes. Turn off heat and stir in honey until dissolved; cool to room temperature. Pour cooled liquid over the melon and set aside at room temperature until set, about 3 hours.

  3. Invert the kanten onto a platter. Slice into individual portions and serve. Store leftovers in the refrigerator for up to two days.

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