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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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