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a half Cantaloupe melon scooped out and filled with Port as a simple French starter

Melon au Porto: Easy French Cantaloupe Recipe

Jill Colonna
A classic French summer starter made by filling ripe Charentais melon with Port. Scoring the flesh helps the wine run through every juicy piece.
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Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer, Starter
Cuisine French
Servings 4 people
Calories 48 kcal

Ingredients
  

  • 2 small Charentais melons ripe (French Cantaloupe)
  • 120 ml (8 tbsp) Port Ruby, Tawny or white
  • crushed ice optional, to serve

Instructions
 

  • Cut each melon in half and scoop out the seeds and loose fibres. Trim a very thin slice from the rounded base of each half so that it stands securely without cutting through to the flesh.
  • Lightly score the melon into sections, taking care not to pierce the rind.
  • Set each melon half upright in a shallow bowl. Divide the Port between the hollow centres and serve immediately.

Notes

Serving: Take the melons out of the fridge at least 10 minutes before serving. For extra elegance, nestle each half in a shallow bowl of crushed ice.
Choosing the melon: Use a ripe, fragrant Charentais melon or another small orange-fleshed muskmelon that feels heavy for its size. A hard or underripe melon will not gain much from the Port - alas, even alcohol has its limits.
Alcohol-free version: Replace the Port with my French citronnade, adding plenty of freshly grated ginger. Finish with fresh mint and serve over crushed ice.

Nutrition

Calories: 48kcalCarbohydrates: 4gProtein: 0.1gSodium: 3mgPotassium: 28mgFiber: 0.01gSugar: 2gVitamin A: 17IUVitamin C: 0.1mgCalcium: 2mgIron: 0.1mg
Keyword Charantais melon recipe, French melon recipe, melon appetizer, melon au porto
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