Skip to main content
Epicurious
Cookbooks

Melon Balls with Moscato

Recipe information

  • Yield

    serves 6

Ingredients

2 honeydew melons (6 pounds each), halved and seeded
2 tablespoons small tarragon leaves
1 1/2 cups chilled Moscato or other sweet sparkling wine

Preparation

  1. With a melon baller, scoop out enough melon to measure 6 cups. Divide the melon among 6 dessert bowls. Sprinkle with tarragon, and pour 1/4 cup Moscato over each serving. Serve immediately.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsFruit DessertDessertSparkling WineWineAlcoholBeveragesMelonFruitSnackSideNut FreeVeganVegetarianDairy FreeGluten Free5 Ingredients or FewerCookbooks
Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Edna Lewis Recipes to Add to Your Repertoire
Like “spectacular” breakfast shrimp and a lentil scallion salad.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
The Most-Saved Recipes in the Epicurious App This Week
Like basil chicken stir-fry and “company-worthy” cod.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.