Melon with Ruby Port

A perfectly ripe melon is aromatic and yields to firm pressure at the stem end. Ruby port adds color and flavor.

  • Servings: 4

Source: Martha Stewart Living, August 1994


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


  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.


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