Melon Delight

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Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 cantaloupe or Persian melon
  • 2 peaches, peeled and sliced
  • ⅓ cup sugar
  • Juice of ½ lemon
  • ½ teaspoon salt
  • 2 tablespoons rosewater


  1. Cut the melon into halves and discard the seeds. Cut the melon into balls.

  2. Combine the melon balls and peaches with the sugar, lemon juice and salt. Chill.

  3. Add the rosewater thirty minutes before serving. To serve, top each portion with a little crushed ice.

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