Marsala-Macerated Melon & Mint

Marsala-Macerated Melon & Mint
Photo by Noe Dewitt

This simple summer snack helps prove that everything is better when you add wine.

  • 1 cup sugar
  • 1 cup sweet Marsala wine
  • ½ cup loosely packed mint leaves
  • 1 honeydew melon, thinly sliced lengthwise

Place sugar and ½ cup water in heavy stainless pot. Caramelize sugar over medium-high heat until it turns deep golden-brown color. Remove pan from heat. Add wine and mint leaves. Cook to thicken slightly, about 30 seconds. Cool and refrigerate. Once cooled, pour over sliced melon to macerate. Let soak at least 3 hours. Drain excess liquid before serving. Makes 24–32 slices.

Serving Suggestion

Need something to pair with the macerated melon and mint? Try this recipe for grissini (traditional Italian breadsticks) courtesy of Luke Palladino, chef/owner of Luke Palladino Hospitality Group.

Published on June 21, 2016
About the Author
Mike DeSimone and Jeff Jenssen
Entertaining and Lifestyle Editors

Mike DeSimone and Jeff Jenssen are Wine Enthusiast's Entertaining and Lifestyle Editors. DeSimone tastes wine from Israel and the Mediterranean Basin, while Jenssen tastes wine from Eastern Europe, including the former the Soviet Union and Yugoslavia. Both co-authored Wines of California, Wines of the Southern Hemisphere, and The Fire Island Cookbook. Wine educators and presenters, both gentlemen serve as frequent guests on national and local television. Email:

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