For an appetizing aperitif, slice a cantaloupe in half, scoop out the seeds, pierce all over with a fork, and pour in some ruby port. After a few hours of macerating in the refrigerator, the melon will be ruby red and full of port flavor. Serve with a spoon. You can also take the option to top with prosciutto.
Truc (Tip): To make the melon “bowls” sit flat, cut a thin slice off each end before halving.