Molded Cantaloupe Salad

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Preparation info

  • 8

    servings
    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 3 envelopes unflavored gelatin
  • ¾ cup cold water
  • 1 cup hot water
  • ½ cup sugar
  • ¼ cup lemon juice
  • ¼ teaspoon salt
  • 2 cups Sauternes
  • 3 cups cantaloupe balls (about 2 cantaloupes)
  • ¾ cup pineapple wedges
  • ¾ cup fresh strawberries
  • ¼ cup kirsch (optional)

Method

  1. 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.

  2. Fold in the cantaloupe balls and turn into a lightly oiled six-cup ring mold. Chill.

  3. Marinate the pineapple wedges and strawberries in the kirsch for one hour.

  4. Unmold the ring and spoon the fruit into the center.

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