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Sangria-Spiced Melon

Sangria-Spiced Melon

"For a variation on traditional fruit salad, try this fun dish at your next summer get-together."
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1 h 15 m servings 73 cals
Serving size has been adjusted!
Original recipe yields 10 servings


  • Calories:
  • 73 kcal
  • 4%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 16.2g
  • 5%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 2 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Place melon cubes in serving bowl.
  2. Combine wine, orange juice, honey, vanilla, cinnamon, and pepper in a small bowl. Pour over melon and toss gently. Chill 1 to 4 hours before serving.

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Read all reviews 5
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i adore this. the vanilla is such a lovely touch. i added cayenne and a mixture of peppercorns. it's nice with plums and nectarines, too!

This was delicious. The pepper adds a nice unexpected kick to it. I also made it with plum wine and it was fabulous then as well. Perfect for a sweltering summer day!

This marinade was absolutely delicious! I used a variety of summer fruits and berries, and marinated in the wine, honey, and OJ mix. I did not use the spices, whimped out, as the fruits were s...

Delicious! I made it with Honeydew and cantalope. I wasn't sure about the black pepper, but it really complemented the sweetness of the fruits and marinade. I really liked IMVINTAGE's suggestion...

I used a muscat (a white dessert wine) because I am out of dry white wines & while I enjoyed the muscat, I think a dry wine would be a better component. I poured the marinade over galia melon &...