Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Cut off top and bottom poles of melons. Place one cut side against cutting board and slice off rind in segments, cutting smoothly from top to bottom. Repeat with second melon. Halve melons lengthwise and scoop out seeds. Cut flesh into 1inch wedges, then cut wedges crosswise at an angle into diamonds or triangles. In a small bowl, whisk together remaining ingredients. Pour over melon. Stir gently, cover, refrigerate and let macerate for 46 hours. Serve cold.

Get the Recipe

Giant Reese's Cup with Pieces

This giant Reese's peanut butter cup is stuffed with a crunchy surprise.

Browse Reviews By Keyword

          Latest Stories