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The dessert, Light and fresh

Melon with port and mint

Melon with port is a chilled summer dessert for 6, made of Charentais melon balls steeped in white port, lime, and mint. It takes 20 minutes of active work and is prepared entirely in the morning for the same evening. It's very easy, costs under €2 per person, and the key to success is ripe melon and a proper chilling time.

Nothing beats chilled melon balls drizzled with white port and mint, the perfect way to end a summer meal.

Melon with port and mint
For
6 people
Work
20 min
Total time
2 h 45
Prep
Prepared the same day
Difficulty
Very easy
Cost per person
€1.60
Calories per person
110 kcalcalculated by Kiloach, your weight coach

Melon with port captures summer in a glass, sweet ripe melon softened by white port and brightened with lime and fresh mint. The mint keeps things from tasting purely sugary, and the chilling time lets the melon soak up the port without turning mushy. It eats juicy and light, closing a meal without weighing anyone down.

It's a natural fit for a summer dinner with friends or a family meal on the patio, especially after something richer like grilled meats or roast lamb. It takes so little effort that you can pull it together stress free in the morning for the evening, leaving you time to focus on the main course.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 3 steps, 2 h 20
  3. Before the guests arrive 1 step, 30 min
  4. When it's time to serve 1 step

In the morning, scoop the melon into balls, toss with port, lime, and mint, then let it macerate in the refrigerator for two hours, stirring once halfway through. Right before guests arrive, put the serving glasses in the freezer to frost them. At serving time, divide the melon balls and their juice among the frosted glasses and finish with fresh mint.

The ingredients

6 people

Fruits and vegetables

  • Charentais melons 3
  • Mint 1 bunch
  • Lime 1

Pantry

  • White port 12 cl

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Cut the melons in half, remove the seeds, and scoop the flesh into balls with a melon baller. 20 min

    Pick heavy melons that smell sweet near the stem end, they're the ripest.

  2. Drizzle the melon balls with white port and lime juice, add half the chopped mint, and toss gently.

    White port is meant to be served chilled, so it keeps all its brightness here.

  3. Cover the bowl and let it macerate in the refrigerator. 2 h

    Stir once halfway through so every ball soaks up the liquid evenly.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Put the serving glasses in the freezer. 30 min

    A frosted glass keeps the melon cold right down to the last spoonful.

When it's time to serveThe final touches, right in front of your guests.

  1. Divide the melon balls and their juice among the frosted glasses, and garnish with whole mint leaves.

    Spoon a little extra macerating juice on top, it's the best part of the dessert.

Our tips to get it right

  • Pick three melons of similar weight so the balls macerate evenly in the same amount of port.
  • Taste the macerating juice before serving, and add a splash more lime if it tastes too sweet.
  • Chop a bit more mint than you think you need, it loses fragrance once mixed with the liquid.

The variations

  • Swap the white port for ruby port for a deeper color and a bolder flavor.
  • Mix in honeydew melon or watermelon for more color variety in the glasses.
  • For a nonalcoholic version, replace the port with white grape juice and a touch of honey.

What to serve it with

  • Crisp almond tuile cookies
  • A glass of chilled white port
  • Lime sorbet on the side

Storage

Melon with port keeps up to 24 hours in the refrigerator in a covered container, though it loses some freshness after that. It doesn't freeze well, the melon flesh turns mushy.

Questions about this recipe

What kind of melon works best here?

Use ripe Charentais melons that feel heavy for their size and smell sweet near the stem. An underripe melon will taste bland no matter how long it macerates.

Can I use something other than white port?

Yes, a sweet muscat or other dessert wine works well in its place. Avoid overly acidic wines, since they can overpower the melon's flavor.

How should I present this dessert?

Serve the melon balls in clear glasses to show off the color, topped with a few whole mint leaves. A spoonful of extra macerating juice poured on top right before serving adds a nice shine.

Can I make this for more than 6 people?

Yes, just scale the ingredients up proportionally, figuring roughly one melon per two people. Make sure you have enough glasses to fit in the freezer before serving.

Can a melon with port and mint be made ahead?

Yes, during the day. The recipe needs 20 min of work in total, split up like this, the same day, 3 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a melon with port and mint?

Allow 2 h 45 in total, including resting and cooking time, of which 20 min is actual work. The recipe is rated "very easy".

How many calories are in a melon with port and mint?

About 110 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a melon with port and mint cost?

About €1.60 per person, that's €9.60 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe doesn't contain any of the major allergens tracked by Mon Chou. It's still a good idea to ask your guests about their allergies.

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