Title: Yellow Melon Muscadel (South Africa)
Categories: African Fruit Dessert
Yield: 1 Servings

		Syrup:
1	c	SUGAR
1 1/2	c	WATER or FRUIT JUICE
2	tb	LEMON JUICE
2	tb	VINEGAR
1	ts	GROUND GINGER
		Melons:
4	sm	CANTALOUPES
		Salt and pepper
2	tb	SWEET WINE (a MUSCADEL or
		PORT)
		Garnish with:
1		Or 2 sprigs MINT

Muscadel is the South African name for our Muscatel. Wines are used extensively in the preparation of fruit appetizers.

About 3 hours before serving, prepare following syrup: Boil together for 5 minutes: 1 cup SUGAR 1 1/2 cups WATER or FRUIT JUICE 2 Tbs. LEMON JUICE 2 Tbs. VINEGAR 1 tsp. GROUND GINGER. Strain through a cheesecloth and cool.

Serrate 4 small CANTALOUPES (or any small melons) zigzagging across center with a knife to give uniform halves. Remove seeds Sprinkle salt and pepper. Pour 2 Tbs. SWEET WINE (a MUSCADEL or PORT) in each melon half. Fill each with 1/4 Cup WATERMELON BALLS. Pour about 2 to 3 Tbs. syrup over each melon. Refrigerate for several hours before serving. Garnish with 1 or 2 sprigs MINT. Serve on salad plates.

Here is another melon idea: Cut a 2-inch circular plug out of a cantaloupe- scoop out seeds and fibers. Fill melon with diced fresh pineapple and strawberries, add 3 Tbs. port wine or any sweet brandy. Replace top and seal it by spreading cold butter on the seam. Chill. Cut in half to serve.

African Studies Main Menu Editor: sisskind@sas.upenn.edu

From: Jim Weller Date: 09-07-97 (18:39) The Pine Tree Bbs (222) Cooking(F)

previous

next