GINGER MELON
Enjoy this Ginger Melon made using cantaloupe and honeydew - a refreshing dessert that's ready in just 15 minutes.
Provided by Pillsbury Kitchens
Categories Dessert
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Divide melon evenly into 4 individual dessert dishes. In small bowl, combine juice concentrate and ginger; mix well. Spoon 1 tablespoon over each serving.
- Just before serving, pour 3 tablespoons carbonated beverage over each serving. Sprinkle with lemon peel.
Nutrition Facts : Calories 100, Carbohydrate 23 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 20 mg, Sugar 21 g
MELON AND GINGER SOUP
Reserve melons that are so ripe, sweet and juicy that they practically fall apart when you cut them for this soup, which is inspired by a recipe by Deborah Madison. Smell the melons when you shop for them at the market; they should make you want to close your eyes and drink in their fragrance. If they're not really sweet, the soup will be bland. Both cantaloupe and honeydew are great sources of potassium and vitamin A.
Provided by Martha Rose Shulman
Categories easy, soups and stews, dessert
Time 1h10m
Yield serves four to six
Number Of Ingredients 8
Steps:
- Cut the whole melon into 8 wedges and the half into 4, and set aside two of the wedges. Remove the remaining melon from the rinds, and chop coarsely. Puree until smooth in a blender or a food processor fitted with the steel blade. Transfer to a bowl and whisk in the lime zest and 1 tablespoon of the lime juice, the salt, buttermilk, 1 teaspoon of the ginger juice, and the agave syrup. Taste and add the remaining ginger juice if desired. Cut the remaining wedges of melon into very small dice and place in a separate bowl. Chill the soup and diced melon for at least 1 hour.
- Just before serving, toss the diced melon with the mint and remaining lime juice. Ladle the soup into bowls, top with the melon and mint, and serve.
Nutrition Facts : @context http, Calories 26, UnsaturatedFat 0 grams, Carbohydrate 5 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 88 milligrams, Sugar 4 grams
MELONS WITH GINGER SYRUP
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.
Provided by Irit Ishai
Categories Dessert
Yield Yields 1/3 cup syrup.
Number Of Ingredients 4
Steps:
- 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.
Nutrition Facts : ServingSize four to six., Calories 110 kcal, Fat 5 kcal, TransFat 0.5 g, Carbohydrate 27 g, Fiber 2 g, Protein 2 g, Sodium 20 mg
MELON WITH ORANGE-GINGER SYRUP
Add a drizzle of ginger-infused syrup -- made with orange juice, sugar, ginger, and Cointreau -- and a garnish of mint and orange zest for a cool dessert on a sweltering afternoon.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 9
Steps:
- Fill a large bowl with ice and water; set aside. Place the orange juice, sugar, and ginger in a small saucepan over medium heat; bring to a boil. Let simmer, stirring occasionally, until sugar has dissolved and syrup has thickened, about 15 minutes. Remove from heat; strain syrup into a clean bowl; add the Cointreau; stir to combine. Set bowl in ice bath, or chill in refrigerator, until syrup is cold.
- Using different sizes of melon ballers, cut balls from the honeydew and canary melons. Place balls in a medium bowl; add 1/2 cup cold syrup and orange zest. Toss to combine.
- To serve, arrange cantaloupe on a platter. Spoon melon balls on top. Serve extra melon balls on the side. Drizzle melons with syrup; garnish with mint. Serve with Orange Lace Cookies and remaining syrup on the side.
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- Using a melon baller, scoop 1-inch balls from melons and combine in a bowl. Fold in mint and zest. Refrigerate.
- Bring sugar, 1/3 cup water and ginger to a boil in a pan over medium-high heat, stirring until sugar dissolves. Boil until reduced by half and syrupy, about 6 minutes. Remove from heat; stir in juice. Pour into a container and refrigerate until chilled.
- When ready to serve, spoon melon balls into 4 bowls. Strain syrup and spoon 1 Tbsp. over each bowl. Garnish with more mint, if desired.
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