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Because it's small, a Cavaillon melon makes a perfect bowl for a single serving. Here it's filled with scarlet raspberries and watermelon, and the orange Cavaillon melon itself.

Martha Stewart Living, July/August 1996


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Ingredient Checklist


Instructions Checklist
  • Cut off top quarter of each melon using a round chisel or sharp paring knife to cut a scalloped edge; scoop out seeds. Working over a bowl to collect juice and using a 7/8-inch melon baller, make 2 cups of melon balls from top and bottom of melon; add melon balls to bowl with juice.

  • Working over the bowl to collect juice, make 2 cups melon balls from the watermelon, avoiding seeds. Place watermelon balls in the bowl, and remove any seeds.

  • Add raspberries, port, sugar, and lemon juice to bowl, and toss well to combine. Let stand about 15 minutes.

  • Spoon melon mixture and juices into carved melons, and serve immediately.