Cut the melons in half, remove the seeds and cut out the flesh in the form of balls using a ball cutter.
Collect the juice while cutting out the melons.
Fill the melon balls into a large, sealable plastic container.
Mix the collected melon juice with sugar, juice of one lemon, ginger and port wine and pour over the balls form. Leave the melon salad to infuse in the refrigerator, then season one more time.
Fill the leafy salad into the hollowed melon shells to serve. Garnish with mint leaves.