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Cantaloupe and Honeydew Gelatin

The recipe, which comes from David Evans in Durham, North Carolina, can be made up to one day ahead; keep in the pan, and refrigerate,covered with plastic wrap, until ready to serve (cover and refrigerate any leftovers).

  • Prep:
  • Total Time:
  • Servings: 10
Cantaloupe and Honeydew Gelatin

Source: Everyday Food, July/August 2005


  • 1 (about 3 pounds) cantaloupe, halved and seeded
  • 1/2 (about 2 pounds) honeydew, halved and seeded
  • 3 envelopes (1/4 ounce each) unflavored gelatin
  • 1/2 cup sugar
  • 1/4 cup honey


  1. With a melon baller, scoop out melon (to yield about 8 cups). Spoon melon into a 9-by-5-inch loaf pan; set aside.

  2. In a small bowl, sprinkle gelatin over 1 cup cold water; stir to combine. Let stand until softened, about 5 minutes.

  3. Meanwhile, in a small saucepan, heat 1/4 cup water and sugar over medium, stirring, until sugar has dissolved.

  4. Remove pan from heat; stir in honey and softened gelatin until dissolved. Stir in 1 1/4 cups cold water. Pour mixture over melon in pan; place plastic wrap directly on surface and top with another loaf pan (to keep melon submerged).

  5. Refrigerate until gelatin is set, about 3 hours. To unmold, run a knife around edges; dip pan in hot water for 5 seconds, and invert onto a platter. Cut into slices, and serve.

Cook's Note

A melon baller is designed for scooping out equal-size rounds of melon. We used the large scoop, but you can use either end to form different-size balls.

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