Molded Cantaloupe Salad

Name: Molded Cantaloupe Salad
Yield: 8 servings
Cuisine: United States
Ingredients: 3 cups cantaloupe balls (about 2 cantaloupes); ¾ cup fresh strawberries; ¾ cup pineapple wedges; ¼ cup kirsch (optional); ¾ cup cold water; ½ cup sugar; 1 cup hot water; 3 envelopes unflavored gelatin; ¼ cup lemon juice; ¼ teaspoon salt; 2 cups Sauternes

Preparation info

8
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

3 envelopes unflavored gelatin
¾ cup cold water
1 cup hot w

Americas
United States
Gluten-free
Vegan
New York

Method

Soften the gelatin in the cold water. Stir it into the hot water. Add the sugar, lemon juice, salt and wine. Chill until the mixture begins to thicken.
Fold in the cantaloupe balls and turn into a lightly oiled six-cup ring mold. Chill.
Marinate the pineapple wedges and strawberries in the kirsch for one hour.
Unmold