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Galia and Sharlyn Melon Coupe with White Wine, Vanilla and Opal Basil
By Melissa's Corporate Chefs


1 1/2 cups Dry White Wine
1/2 cup Sugar
1 Vanilla Beans split lengthwise
2 1/3 cups Organic Cantaloupe about 1/2 Melon
2 1/3 cups Organic Honeydew Melon about 1/2 small Melon
2 1/3 cups Sharlyn Melons about 1/4 small Melon
3 cups Blueberries about 1/12 half-pint baskets
1/2 cup Mint chopped


Combine 1/2 cup wine and sugar in small saucepan. Scrape in seeds from vanilla bean; add bean. Stir over low heat until sugar dissolves and syrup is hot, about 2 minutes. Remove from heat and let steep 30 minutes. Remove vanilla bean from syrup.

Combine all fruit in large bowl. Add mint and remaining 1 cup wine to sugar syrup. Pour over fruit. Cover and refrigerate at least 2 hours. (Can be prepared 6 hours ahead. Keep refrigerated.)

Spoon fruit and some syrup into large stemmed goblets.

Sugar cookies are the perfect accompaniment to this colorful finale.