📝 About This Recipe
A timeless classic of French gastronomy, 'Melon au Port' is the epitome of sophisticated simplicity, traditionally served in the sun-drenched terraces of Provence. This dish celebrates the contrast between the honeyed sweetness of a perfectly ripe cantaloupe and the deep, velvety richness of a fortified tawny port. It is a refreshing, elegant dessert that cleanses the palate while providing a luxurious finish to a summer meal.
🥗 Ingredients
The Fruit
- 2 large Cavaillon or Charentais Melons (perfectly ripe and fragrant)
- 1/2 Honeydew Melon (for color and texture contrast)
The Fortified Wine
- 1 cup 10-Year-Old Tawny Port (chilled; high quality is essential)
- 1 tablespoon Grand Marnier (optional, for a citrus backbone)
Aromatics & Sweetener
- 12-15 pieces Fresh Mint Leaves (slapped to release oils)
- 1 teaspoon Lime Juice (freshly squeezed)
- 1 tablespoon Orange Blossom Honey (warmed slightly to liquefy)
- 1 pinch Flaky Sea Salt (to enhance the melon's sweetness)
Garnish
- 4 pieces Micro-mint or Small Mint Sprigs (for decoration)
- 2 tablespoons Pistachios (unsalted and finely slivered)
- 4 pieces Edible Violas (optional, for a floral touch)
👨🍳 Instructions
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1
Place your melons and the bottle of Port in the refrigerator at least 3 hours before starting to ensure everything is ice-cold.
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2
In a small glass bowl, whisk together the chilled Tawny Port, Grand Marnier, lime juice, and the warmed orange blossom honey until fully emulsified.
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3
Take the mint leaves, place them in your palm, and slap them sharply with your other hand to bruise the veins and release the aromatic oils; stir them into the Port mixture.
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4
Slice the two Cavaillon melons in half horizontally. Use a spoon to gently scrape out and discard the seeds and fibrous pith.
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5
If the melons do not sit flat, slice a very thin sliver off the bottom of each half to create a stable base, being careful not to cut through to the flesh.
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6
Using a melon baller, scoop out several spheres from the honeydew melon. Set these aside in a small bowl.
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7
Using the same melon baller, scoop out spheres from the center of the Cavaillon halves, leaving a 1/2-inch thick wall of flesh inside the melon 'bowl'.
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8
Toss all the melon spheres (both Cavaillon and honeydew) in a bowl with a tiny pinch of flaky sea salt.
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9
Strain the mint leaves out of the Port mixture using a fine-mesh sieve, discarding the leaves.
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10
Divide the melon spheres evenly back into the hollowed-out Cavaillon melon halves, piling them high for an attractive presentation.
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11
Slowly pour 1/4 cup of the infused Port mixture over the melon balls in each half, allowing the liquid to pool in the bottom.
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12
Garnish each portion with slivered pistachios for crunch and a fresh sprig of mint.
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13
Place the edible flowers on top if using, and serve immediately while the fruit is still crisp and the wine is cold.
💡 Chef's Tips
Choose melons that feel heavy for their size and have a strong, floral aroma at the stem end. If you cannot find Cavaillon melons, Cantaloupe or Galia melons are excellent substitutes. Do not let the melon sit in the Port for more than 30 minutes before serving, or the fruit will become mushy. For a non-alcoholic version, replace the Port with a high-quality sparkling red grape juice and a splash of balsamic glaze. Ensure the honey is completely dissolved in the Port to avoid sticky streaks on the fruit.
🍽️ Serving Suggestions
Pair with a plate of crisp Langues de Chat (cat's tongue) cookies for a textural contrast. Serve alongside a small wedge of salty Gorgonzola or Roquefort cheese to lean into the savory-sweet profile. A chilled glass of the same Port used in the recipe makes the perfect beverage pairing. For an extra touch of luxury, add a single scoop of lemon or champagne sorbet on top just before serving. Present on a bed of crushed ice to keep the melon halves perfectly chilled during a warm outdoor dinner.