Rating: 3.8 stars
5 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
  • 5 Ratings

The recipe for this cool jiggly treat, which comes from David Evans of Durham, North Carolina, can be made up to a day ahead.

Everyday Food, July/August 2005

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Recipe Summary test

prep:
30 mins
total:
3 hrs 30 mins
Servings:
10
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Ingredients

Ingredient Checklist

Directions

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

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

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

  • 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).

  • 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 Notes

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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Reviews

5 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0