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Melon Balls Recipe
|Cantaloupes||4 Pound, halved and seeded (2 Fruits, 2 Pound Each)|
|Apricot preserves||1 Cup (16 tbs)|
|Port wine||2⁄3 Cup (10.67 tbs), chilled|
|Fresh mint leaves||4 (For Garnish)|
Serving size: Complete recipe
Calories 1602 Calories from Fat 29
% Daily Value*
Total Fat 4 g5.4%
Saturated Fat 0.94 g4.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 300.8 mg12.5%
Total Carbohydrates 385 g128.4%
Dietary Fiber 17 g67.9%
Sugars 313.2 g
Protein 16 g31.3%
Vitamin A 1268% Vitamin C 1283.2%
Calcium 19.6% Iron 26.7%
*Based on a 2000 Calorie diet
Melt apricot preserves in a heavy saucepan over medium heat.
Slowly reduce to 2/3 cup of thick glaze, stirring occasionally.
When reduced, remove glaze from heat and pour over the melon balls, stirring gently.
Chill at least 1 hour.
Drain juice exuded by the melon before mixing in the chilled Port wine.