Melon with Port

1 honeydew or canteloupe melon
1 c. Port Wine, I use whit for the honeydew and ruby for the canteloupe-because of the psychadelic color, I suppose
Mint or orange slice for garnish

Cut a plug in the melon, (a trianble or a square will do, just make sure you can pull it out and put it back). Pour wine into hole and reinsert plug. Wrap tightly and completely in plastic wrap. Refrigerate overnight.  Roll it around a couple of times to let the melon soak up the wine evenly on the inside. Before serving, drain wine (keep it) and slice into quarters.   Remove the seeds before serving.

Save the wine, freeze it and use it up to twice again. When you’re done with it, turn it into sangria ( add citrus slices and fruit and a blast of brandy) or just drink it.

Serves 4 to 8.