1 ripe cantaloupe
2 cups water
1 cup granulated sugar
Combine water and sugar; boil until thoroughly mixed. Set aside to cool.
Cut cantaloupe into bite-size pieces. Place in freezer containers. When syrup is completely cooled, pour over cantaloupe and freeze.
Melon en Surprise (Surprise Melon)
Source: Good Housekeeping’s Around the World Cook Book – 1958
1 cantaloupe or other small melon
2 cups (500 ml) fresh fruit
1/4 cup (60 ml) Marsala wine, sweet sherry or 1 tablespoon Kirsch
6 ounces (150 g) cream cheese, softened
2 tablespoons (30 ml) milk
Start this dish at least a couple of hours before you intend to serve it.
Peel the whole cantaloupe, muskmelon, honeydew melon or other small melon. Cut a piece off one end to make a 4- to 5-inch round opening. Scoop out the seeds then remove most of the melon flesh in bite-size pieces leaving a wall thick enough to contain the filling. Toss the melon pieces with about 2 cups of fresh raspberries or strawberries, fresh, frozen or canned pineapple chunks or peach slices, grapes etc. Sprinkle lightly with sugar and 1/4 cup of Marsala wine, sweet sherry or 1 tablespoon of Kirsch. Fill the center of the melon with the tossed fruit mixture; replace the top.
Blend the softened cream cheese with 2 tablespoons of milk and use this mixture to frost the outside of the melon. Sprinkle the chopped nuts over the cheese. Refrigerate for 1 to 2 hours.
To serve, stand the melon on a plate and surround it with leftover fruit.
One melon makes 3 or 4 servings.
1 ripe cantaloupe
6 ounces cream cheese
1 (16 ounce) can crushed pineapple, drained
1 cup chopped pecans
Cut cantaloupe top and clean out center of seeds. Mix cream cheese, pineapple and pecans. Stuff cantaloupe with cream cheese mixture. Place top back on cantaloupe and refrigerate for 3 to 4 hours or overnight.
To serve, slice across about 2-inches thick.