Three Melon Soup



2 cups orange juice, freshly squeezed

1 1/2 cups cantaloupes, peeled and finely chopped

1 1/2 cups crenshaw melon, peeled and finely chopped

1/2 cup fresh lime juice

1/4 cup honey

2 tablespoons sugar

2 tablespoons fresh mint, minced

2 cups asti spumante sparkling wine (or other sparkling white wine)

1 cup watermelon, peeled, seeded and finely chopped

fresh mint sprig (garnish)


  • Puree orange juice,cantalope, crenshaw melon, and lime juice in food processor, in batches if necessary.
  • Mix in honey, sugar and mint.
  • Pour puree into a nonmetal container.
  • Add wine and watermelon and mix well.
  • Cover and refrigerate several hours or overnight.
  • Garnish each serving with a mint sprig

Melon and Muscatel

Makes a wonderful dessert!



1 cup sugar

1 1/2 cups water or 1 1/2 cups fruit juice

2 tablespoons lemon juice

2 tablespoons vinegar

1 teaspoon ground ginger

4 cantaloupes

1/4 watermelon



2 tablespoons muscatel or 2 tablespoons port wine

mint, for serving


  • In a small saucepan, place the sugar, water, lemon juice, vinegar, and ginger. Heat to a boiling, stirring well.
  • Continue boiling for about 5 minutes, then strain syrup through a fine sieve or cheesecloth into a bowl. Cool.
  • Meanwhile, de-seed the cantaloupes and watermelon. Using a melon baller, collect balls and place in a large bowl. Sprinkle with salt and pepper, then sprinkle on the muscatel. Toss gently.
  • Pour syrup over melon balls and refrigerate for several hours before serving.

Strawberry and Melon Salad


1/2 cup lemon yogurt

1/4 teaspoon lemon juice

1/8 teaspoon cinnamon

4 cinnamon tortillas

1 leaf lettuce

2 cups watermelon balls

2 cups cantaloupe balls

1 cup strawberry, halved


  • In small bowl, combine yogurt, lemon juice and cinnamon. Blend well.
  • Just before serving, line tortilla shells with leaf lettuce. Arrange 1/2 cup watermelon balls, 1/2 cup cantaloupe balls and 1/4 cup strawberries in each shell. Drizzle with yogurt mixture; garnish as desired.