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This distinctive recipe, brought to us by chef Raymond Blanc, owner of Le Manoir aux Quat' Saisons in Oxfordshire, England, offers an elegant and delicious way to put fresh cantaloupe to good use. Look for a cantaloupe with the least amount of green on its net-patterned shell. When you compare two melons, the juicier one will be heavier and its seeds will rattle audibly when the melon is shaken. In preparing the granita, Raymond uses fructose rather than sugar; the flavor is identical, but fructose contains about half the calories.

Source: Martha Stewart Living, July/August 1999
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