Kanten, also called agar-agar, is a vegetable gelatin
compliments of Martha Stewart’s whole living
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.