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Melon with Ruby Port

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    A perfectly ripe melon is aromatic and yields to firm pressure at the stem end.
    Martha Stewart Living, August 1994
    • Yield Serves 4
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    Ingredients

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

    Directions

    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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