Fruit-Filled Cantaloupe

Rate this recipe

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
  • 1Β½ cups fresh strawberries
  • 1 cup fresh blueberries
  • 2 or 3 tablespoons sugar
  • ΒΌ cup gin
  • 1Β½ tablespoons lemon juice


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

  2. Wash and hull the strawberries. Cut each berry into halves and combine them lightly with the blueberries, sugar, gin and lemon juice.

  3. Spoon the fruit mixture into the cavities of the melon halves. Chill for two hours or longer. Serve as a first course or dessert.

Part of