Melon with Ruby Port
A perfectly ripe melon is aromatic and yields to firm pressure at the stem end.
- Servings: 4
Source: Martha Stewart Living, August 1994
- 2 small honeydew, cantaloupe, cavaillon, or other orange-fleshed melons
- 1/2 cup ruby port
Cut melons in half, and remove seeds with a spoon. Place each half in a bowl, and pour 2 tablespoons port in the center. Serve.