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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. Per serving: 175 calories; 2 g protein; 0 g fat; 44 g carbs; 2 g fiber

  • Prep:
  • Total Time:
  • Servings: 8
Watermelon and Cantaloupe Kanten

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.


Reviews (2)

  • c4a17t 28 Mar, 2013

    You can get agar-agar at an Asian market. gonna try this recipe, sounds really interesting.

  • Debra47909 3 Aug, 2012

    Where are you people buying your agar? Lol. I bought a package at an expensive health food store that will do this recipe twice with some leftover and it certainly didn't cost me $48.

    I used organic apple juice for the liquid. I will say there's no way I can get this into a loaf pan; it was too much for a 9x9 pan, too. I had to put it all in a 9x13 pan.

    My son really likes it and I love that I don't have to use that nasty Jello stuff with all of its artificial ingredients and sweeteners. TY!

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