The premise is thus: Not all melons are ripe when you cut them open, so to make them edible, first take out a small slice; next, pour in sherry, champagne, or brandy. Replace the slice, rotate the melon gently to make sure the liquor is evenly distributed. Chill. Serve.
Cantaloup obviously has a different flavor palate than honeydew. Thoughts on pairings with this one?
Love the way this is written.
Source: The Times Dispatch, 1904.