Melon with Port

For this simple and refreshing dessert, ruby port is poured into a halved Charentais melon. The fortified wine brings out the fruit's sweetness; dark chocolate adds a bittersweet touch.

  • Servings: 12
Melon with Port

Photography: Dana Gallagher

Source: Martha Stewart Living, September 2006


  • 1 1/2 to 1 3/4 cups plus 2 tablespoons ruby port
  • 4 to 6 Charentais or other small melons, halved and seeded
  • Mint sprigs, for garnish
  • Dark chocolate batons (


  1. Pour 3 tablespoons port into center of each melon half. Garnish with mint, and serve with chocolate batons.


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