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Melon en Surprise (Surprise Melon)

Start this dish at least a couple of hours before you intend to serve it.


  • 1 cantaloupe or other small melon
  • 2 cups (500 ml) fresh fruit
  • Granulated sugar
  • 1/4 cup (60 ml) Marsala wine, sweet sherry or 1 tablespoon Kirsch
  • 6 ounces (150 g) cream cheese, softened
  • 2 tablespoons (30 ml) milk
  • Chopped nuts


  1. Peel the whole cantaloupe, muskmelon, honeydew melon or other small melon. Cut a piece off one end to make a 4- to 5-inch round opening. Scoop out the seeds then remove most of the melon flesh in bite-size pieces leaving a wall thick enough to contain the filling.
  2. Toss the melon pieces with about 2 cups of fresh raspberries or strawberries, fresh, frozen or canned pineapple chunks or peach slices, grapes etc.
  3. Sprinkle lightly with sugar and 1/4 cup of Marsala wine, sweet sherry or 1 tablespoon of Kirsch.
  4. Fill the center of the melon with the tossed fruit mixture; replace the top.
  5. Blend the softened cream cheese with 2 tablespoons of milk and use this mixture to frost the outside of the melon.
  6. Sprinkle the chopped nuts over the cheese.
  7. Refrigerate for 1 to 2 hours.
  8. To serve, stand the melon on a plate and surround it with leftover fruit.

One melon makes 3 or 4 servings.

Source: Good Housekeeping's Around the World Cook Book - 1958

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