Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cantaloupe | 1 cup diced (160g) | 53 |
| Port Wine | 2 tbsp cooking wine (30ml) | 25 |
| Melon | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4 x small melon - cantaloupes
- 4 glass port wine
- =
Directions
NOTE: You will need a small parisienne scoop for this recipe. Use a sharp knife to slice the top off the melon. If possible, try to cut a zig-zag design to make a crown-like appearance. Remove the top, then scoop out the seeds. Use the parisienne scoop to scoop out the melon flesh in small pearls - as displayed in the picture. After you have scooped out as much of the flesh as possible, fill up the empty shell with a glass of the port wine, then replace the melon pearls in the shell. Chill for 30 minutes before serving.