Cantaloupe with Honeydew Balls

Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 small cantaloupes
  • 1 large honeydew
  • 4 teaspoons sugar
  • 4 teaspoons white crème de menthe
  • Fresh mint sprigs


    1. Cut the cantaloupes into halves and remove the seeds and stringy portion. Chill.

    2. Cut the honeydew into balls. There should be about two cups. Marinate the honeydew balls in a mixture of the sugar and crème de menthe.

    3. Fill the cantaloupe halves with the marinated honeydew balls and garnish with sprigs of fresh mint. Serve as a first course or dessert.