Fruit-Filled Honeydew

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Preparation info

  • 4 to 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 large honeydew melon
  • 1 orange, sectioned
  • 1 pint strawberries, sliced
  • Small bunch of seedless green grapes
  • ΒΌ cup orange liqueur
  • Fresh mint leaves


  1. Cut off and discard a thin slice from the bottom of the melon so that it will stand evenly.

  2. Cutting in sawtooth fashion, remove the top third of the melon. Scrape out and discard the seeds. Carefully make as many melon balls as possible from the flesh.

  3. Combine most of the melon balls, the orange sections, strawberries and grapes, reserving the rest for garnish. Pour the liqueur over the fruit mixture and add two or three crushed mint leaves.

  4. Fill the melon with the mixture. Garnish with mint leaves and reserved fruit.

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