Watermelon and Cantaloupe Kanten

Watermelon and Cantaloupe Kanten-3-web

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

Recipe makes 6 servings.
Approximate Cook Time: 30 minutes
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1 medium cantaloupe(s), halved and seeded (about 3 lbs)
1 wedge(s) watermelon, seedless, (about 2 lbs)
3 cup(s) apple cider, or apple juice
1 cup(s) water
1/3 cup(s) kanten flakes
1/4 cup(s) honey, raw


  1. Scoop out cantaloupe and watermelon with a melon baller (yields about 8 c. total) and put in a 9x5" (8 cup) loaf pan; set aside.
  2. In a medium saucepan, bring cider, water and kanten to a boil.
  3. Reduce heat and simmer until the kanten is dissolved, about 5 min.
  4. Turn off heat and stir in honey until dissolved; cool to room temperature.
  5. Pour cooled liquid over the melon and set aside at room temperature until set, about 3 hours.
  6. Invert the kanten onto a platter.
  7. Store leftovers in the refrigerator for up to 2 days.

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