It was the popes in the 18th Century who enjoyed sipping port from a cantaloupe. This melon, grown in one of their domains in Cantalupo, Central Italy, was named after the town.
1 | Charentais melon | 600 g | |
sugar to taste [optional] | |||
3 tbsp | Port wine | 45 mL |
Charentais melons are best suited for this dish, because of their sweet, juicy flesh and their relatively small size. If they are not available, they may be replaced by cantaloupe. If using a larger melon, it may be diced, mixed with Port wine, then served into cups.
This dish may be served either as a starter or as a dessert.
per 1 serving (280 g)
Amount % Daily Value |
Calories 120 |
Fat 0 g 1 % |
Saturated
0.1 g
1 % |
Cholesterol 0 mg |
Sodium 40 mg 2 % |
Carbohydrate 23 g 8 % |
Fibre 2 g 7 % |
Sugars 20 g |
Net Carbs 21 g |
Protein 2 g |
Vitamin A 87 % |
Vitamin C 156 % |
Calcium 2 % |
Iron 4 % |
Food Group | Exchanges |
---|---|
Fruits | 1 ½ |
Other Foods | 0 |
This is outstanding, now that the Charentais melons are in season.