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Melon with Ruby Port

A perfectly ripe melon is aromatic and yields to firm pressure at the stem end.

  • servings: 4


  • 2 small honeydew, cantaloupe, cavaillon, or other orange-fleshed melons
  • 1/2 cup ruby port


  1. Step 1

    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.

Martha Stewart Living, August 1994