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Gallery Watermelon and Cantaloupe Kanten Credit: John Kernick Recipe Summary prep: 15 mins total: 3 hrs 30 mins Servings: 8

Ingredients Ingredient Checklist 1 cantaloupe (about 3 pounds), halved and seeded 1 wedge seedless watermelon (about 2 pounds) 3 cups apple cider or apple juice 1 cup water 1/3 cup kanten flakes 1/4 cup honey

Gallery Watermelon and Cantaloupe Kanten Credit: John Kernick

Recipe Summary prep: 15 mins total: 3 hrs 30 mins Servings: 8

Watermelon and Cantaloupe Kanten      Credit: John Kernick  

Watermelon and Cantaloupe Kanten

Credit: John Kernick

Watermelon and Cantaloupe Kanten

Recipe Summary prep: 15 mins total: 3 hrs 30 mins Servings: 8

Recipe Summary

prep: 15 mins total: 3 hrs 30 mins

Servings: 8

prep: 15 mins

total: 3 hrs 30 mins

prep:

15 mins

total:

3 hrs 30 mins

Servings: 8

8

Ingredients

Ingredients

  • 1 cantaloupe (about 3 pounds), halved and seeded 1 wedge seedless watermelon (about 2 pounds) 3 cups apple cider or apple juice 1 cup water 1/3 cup kanten flakes 1/4 cup honey

Directions

Scoop out cantaloupe and watermelon with a melon baller (yields about 8 cups total) and put in a 9-by-5-inch (8 cup) loaf pan; set aside.

In a medium saucepan, bring cider, water, and kanten to a boil. Reduce heat and simmer until the kanten is dissolved, about 5 minutes. Turn off heat and stir in honey until dissolved; cool to room temperature. Pour cooled liquid over the melon and set aside at room temperature until set, about 3 hours.

Invert the kanten onto a platter. Slice into individual portions and serve. Store leftovers in the refrigerator for up to two days.

Reviews

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All Reviews for Watermelon and Cantaloupe Kanten

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Watermelon and Cantaloupe Kanten

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest