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Recipe

Melons with Ginger Syrup

By Irit Ishai Fine Cooking Issue 65

Yield: Yields 1/3 cup syrup.

Servings: four to six.

Melons, mint, and a fresh ginger syrup are delicious complements in this fruit salad. Cutting the melons in large cubes enhances their big, juicy flavor. For this salad, I like to use a combination of four melons, choosing from cantaloupe, honeydew, Santa Claus, Persian, casaba, or seedless watermelon.

Ingredients

  • 1/4 cup granulated sugar
  • 3-1/2-inch-long piece fresh ginger (1 inch wide), peeled and very thinly sliced
  • 8 cups mixed 3/4-inch melon cubes (from 5 to 8 lb. melon)
  • Leaves from 5 sprigs mint (small leaves left whole; larger leaves sliced into thin strips)

Nutritional Information

  • Nutritional Sample Size based on six servings
  • Calories (kcal) : 110
  • Fat Calories (kcal): 5
  • Fat (g): 0.5
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 20
  • Carbohydrates (g): 27
  • Fiber (g): 2
  • Protein (g): 2

Preparation

  • Combine the sugar with 1/4 cup water in a small saucepan. Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves. Add the ginger and reduce the heat to low. Cook for 7 minutes to let the ginger infuse. Strain through a fine sieve, let cool, and refrigerate until completely chilled.
  • Just before serving, mix the melon cubes in a large serving bowl and pour on just enough of the ginger syrup to lightly coat the melons, about 1/4 cup. Toss with the mint leaves.
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  • User avater
    sittapygmaea | 09/23/2011

    A very refreshing 'fruit salad' perfect for summer brunch. Easy, and can be made mostly in advance. I like to add extra mint.

  • semisweet | 07/19/2008

    Delicious and refreshing.

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