Vermont Castings

Grilled Marsala Cantaloupe Balls

In the summer, my family loves to eat fresh cantaloupe. This is an easy Italian twist to one of our favorites!

Prep Time
0 to 15 minutes
Easy to do
Cook Time



    1. With a melon baller, scoop cantaloupe into balls and place in a large bowl. Sprinkle sugar and salt on top of cantaloupe and toss to coat. Add wine and lemon juice and zest to bowl, and carefully toss to coat.
    2. Set bowl aside at room temperature for 30 minutes; carefully tossing fruit every 10 minutes.
    3. Preheat grill on medium-high heat.
    4. Drain excess liquid from bowl then thread cantaloupe balls onto lightly oiled skewers. Place cantaloupe on oiled grill grates over medium-high heat for about 20-30 seconds per side. Remove from grill and remove from skewers.
    5. Place cantaloupe on large platter and garnish with mint sprigs if desired. Serve immediately.


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