Melon au Porto

  • Serves

    serves 4


Charentais are best at room temperature, not chilled.


  • 2 small and 1 large charentais
  • 12 cup ruby port


Step 1

Slice the 2 small charentais in half crosswise, remove and discard seeds, and fill each cavity with 2–3 tbsp. ruby port.

Step 2

Alternately, quarter and peel 1 large charentais, remove and discard seeds, cut flesh into large pieces, and toss with 1⁄4 cup ruby port in a bowl.

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