Melon Balls in Muscat

  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Servings: 6
  • About This Recipe

    “Cool refreshing nelons–nice light dessert.”


  • 2smallcantaloupe, halved and seeded( about 1 1/2 lbs.)
  • 3cupshoneydews, scooped into balls
  • 1/2 cup muscat wine or 1/2 cupasti spumante sparkling wine
  • Directions

  • Carefully scoop out cantaloupe balls, reserving shells.
  • Place 3 cups cantaloupe balls in a large, shallow dish, reserve any remaining cantaloupe balls for another use.
  • Add honeydew balls and Muscat, toss gently.
  • Cover and chill up to 4 hours.
  • Serve melon balls in cantaloupe shells.
  • Reviews

  • “Delightful way to serve fruit!I loved the muscat with the melons and I think it would be great with other fruits as well.I thought I had some mint but couldn’t find it – I think that would have been a great addition too.Thanks for sharing this recipe!Made for the Best of 2010 Event (recommended by Cookgirl)”

  • “Does is still count as a review because I used a mixture of Trader Joe’s orange muscat vinaigrette and Oregon pinot noir instead of muscat wine? I hope so because it was yummy regardless. Garnished with fresh pineapple mint. Niiiiice!”

  • “It’s light, pretty, low cal and something I had never thought of before.Would be even prettier in a nice stemmed glass.Next time I would go a little lighter on the muscat but what a refreshing summer dessert!”