Craig Claiborne

Perles de Cantaloupe au Rhum

Preparation info

  • 6

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 large cantaloupe
  • ¼ cup sugar
  • ½ cup orange juice

Method

  1. Cut the cantaloupe into halves and scoop out the seeds and stringy portion. Cut into melon balls.

  2. Combine the sugar, orange juice, lemon juice and rum. Pour over the melon balls. Chill and serve.