Food & Cooking Recipes Dessert & Treats Recipes Cantaloupe and Honeydew Gelatin 3.8 (5) Add your rating & review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 8, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 3 hrs 30 mins Servings: 10 The recipe for this cool jiggly treat, which comes from David Evans of Durham, North Carolina, can be made up to a day ahead. Ingredients 1 (about 3 pounds) cantaloupe, halved and seeded ½ (about 2 pounds) honeydew, halved and seeded 3 envelopes (¼ ounce each) unflavored gelatin ½ cup sugar ¼ cup honey Directions With a melon baller, scoop out melon (to yield about 8 cups). Spoon melon into a 9-by-5-inch loaf pan; set aside. 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. Rate it Print