Fine Cooking Magazine - November/December 2020

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 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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Reviews (2 reviews)

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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What We're Cooking Now

Name: Melons with Ginger Syrup
Yield: Yields 1/3 cup syrup.
Cuisine: American
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)