Paleo Plan

Watermelon and Cantaloupe Kanten

Kanten, also called agar-agar, is a vegetable gelatin

compliments of Martha Stewart’s whole living


Serves 6-8

1 cantaloupe (about 3 lbs), halved and seeded

1 wedge seedless watermelon (about 2 lbs)

3 c. apple cider or apple juice

1 c. water

1/3 c. kanten flakes

1/4 c. honey


Scoop out cantaloupe and watermelon with a melon baller (yields about 8 c. total) and put in a 9x5" (8 c) loaf pan; set aside.

In a medium saucepan, bring cider, water and kanten to a boil.  Reduce heat and simmer until the kanten is dissolved, about 5 min. Turn off heat and stir in honey until dissolved; cool to room temperature.  Pour cooled liquid over the melon and set aside at room temperature until set, about 3 hours.

Invert the kanten onto a platter.  Slice into individual portions and serve.  Store leftovers in the refrigerator for up to 2 days.

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